Mexican Lasagna/ Mexican Blend Herbs

3 pounds hamburger
12 tortillas, cut in half
23 ounces ranch style beans
14 ounces shredded cheddar cheese
10 ounces rotel tomatoes with green chilies
10 ounces cream of mushroom soup
1 onion chopped
1 tablespoon chili powder

Brown meat with onion. Drain. Add chili powder. In a baking dish layer 12 tortilla halves. Place 1/2 of meat on top. Top with beans. Place a layer of cheese over this. Place remaining tortilla halves over this. Mix together remaining meat and sup and rotels, Pour on top. Cover with cheese. Bake at 350 degrees for 30 minutes.

Notes: This was way too much for us the first time I made it. So I now make half the recipe. It is very good. The original recipe just called for tortillas as written above. But I've made it both ways, you really want to use corn tortillas. Also instead of using plain chili powder, I used a blend of Mexican spices, about 2 tablespoons. And finally I add a 4 ounce can of sliced mushrooms to the Meat/soup mixture [for half recipe so add 2 for the whole one].


Mexican Blend Herbs

3 Tablespoons oregano
2 tablespoons dry cilantro
1 tablespoon cayenne
2 tablespoons garlic powder
3 tablespoons cumin
pinch cloves
1 tablespoons onion powder
1/2 tablespoon paprika
1 1/2 tablespoon chili powder

Blend well. Store in an airtight container.