Mexican Lasagna

1 can El Rio Enchalada sauce
1 can Hormel Chili (no beans)
1 package El Rio taco seasoning
2 cans El Rio green chopped chilies
1 can El Rio refried beans
1 pound ground hamburger or turkey
1 package flour tortillas
4 cups grated cheddar cheese
1 package sour cream (your choice of size)
1 onion, chopped

In a bowl, mix the chili and enchalada sauce. Put that bowl aside. Brown the meat, add onions and cook till tender. Drain the meat and then add seasoning. Add sour cream to meat mixture. In a 9 x 13 pan first cover the bottom of pan with chili/enchalada sauce. Then spread refried beans on two flour tortilla shells. Put the shells with the bean side down in the sauce. Then spread 1/2 of the green chilies on the shells. Sprinkle some cheese. Put another layer of shells (with beans facing down). Next layer all the meat mixture. Add another layer of shells (beans facing down). Add the last half of green chilies and cheese. Pour 1/4 of the sauce on top of the cheese and chilies. Put another layer of shells (bean side down) Top off with the rest of the sauce and sprinkle with the last of the cheese.
Bake at 350 for 30 minutes.
You can add or take away from the recipe, what ever your taste may be!


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