Mexican Lasagna

I guess when my son remembers something we had from dinner the night before and asks me to write down the recipe so that I can make it again, it must have been a hit. He also, at his ripe old age of 10, has figured out that I often just throw stuff together and invent in the kitchen.  Last night I was searching for a recipe using things I already had on hand (which wasn't much!) I used supercook, which thanks to my blogging buddy, Shannon, is one of my favorite go-to websites. It's the coolest  thing ever, you enter the food you have and it pops out lots of recipes you can make right now! What is better for a procrastinator like me, when it's like, oh, 5:24 and dinner is at 6! So, anyway... I used supercook and kinda' sorta followed a recipe it suggested for me.

I made a sort of Mexican lasagna which I've always wanted to try... Let's see if I can remember it... (and in case anyone actually reads my blog, and in case anyone actually cares, I love blogging about my recipes, because I actually do check back through my recipe posts to plan meals!) 

Mexican Lasagna

Two pounds groundbeef, seasoned with taco seasoning
Shredded Cheese (amount varies- my husband complains suggests I use more, when I skimp on the shredded cheese)
2 Cans Tomato Soup
1 cup salsa
Kernel Corn
Corn tortillas (I like these so much better than flour lately)

Brown and drain the beef. Follow directions on taco seasoning.  Add soup, salsa, and corn to meat mixture and heat through. 
Layer Corn Tortillas, Cheese, Meat mixture in baking dish lasagna style. Top with more shredded cheese. (crushed doritos would be good here, too)
Bake at 350 for about 30 minutes.

This was a hearty casserole. Yum!