Mexican Lasagna

  • 1 lb. ground beef
  • 1 large onion, chopped
  • 2 cans stewed tomoatoes (14.5 oz cans)
  • 1 cup enchilada sauce (buy in jar)
  • 1-2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 12 tortillas
  • 2 3-oz packages of cream cheese, softened
  • 1 can (4 oz) chopped green chilis
  • 1 cup shredded monterey jack

In a large skillet, cook beef & inion over med. heat until no longer pink. Drain well. Stir in tomatoes, enchilada sauce, cumin, salt, pepper. Bring to a boil. Reduce heat, cover & simmer 5 min. Pour half into a greased 13×9 inch baking pan. Set aside. Stack tortillas, wrap in foil, warm at 350 for 8-10 min. Spread warm tortillas (1/2 side) with cream cheese and top w/ chilis. Fold in half. Arrange over meat sauce, top with remaining sauce. Cover and bake 350 15 min. Uncover, sprinkle with cheese. Bake 5 more min.