This recipe brings back old memories for me. The first time I had this lasagna was when I was 18 years old working as a teller at Regions Bank in college. The head teller at the branch on Dauphin Island Parkway, Mary Jo, would make this for us on special occasions. We had a little oven in the break room that got lots of action! The Curry Chicken was one of the dishes she would make us too! I love how simple this is, and it is great for company. Its a great way to stretch a buck on the ground beef. It only takes 1 pound of ground meat, but could easily feed 6 people. We had my sister-in-law and her girls over last Tuesday for dinner and she makes a great lasagna. So, I thought I'd put a new spin on lasagna and make this for her! She loved it. We served it with some leftover Baked Garlic Rice Pilaf and were full and happy :) The Apple Dumplings I had planned for dessert got pushed to later in the week because we were just too full! Oh, and don't store your tortillas in the pantry next to Cinnamon Raisin Bagels. We got little bits of cinnamon taste throughout the lasagna because the tortillas smelled like cinnamon!
**Guys- don't laugh. I remembered the lasagna being creamier than it turned out. No big deal, it was still good. Well, when I was retyping the recipe, I realized I left out the Cream of Chicken soup!! I am going to make it again and do it right. It was still good, but would have been just like I remembered had I put the soup in. Another DUH moment!!
1 lb. ground beef
1 medium onion, diced
2 garlic cloves, mined
1 packet taco seasoning
1 can Rotel
1 can Ranch Style Beans
1 can Cream of Chicken soup :)
12 (6-inch) fajita size tortillas
3 cups shredded cheese
Preheat oven to 350 degrees. Brown the ground beef in a large skillet over medium-high heat. Drain off excess fat. Add onion and garlic and cook 2-4 minutes until the onion softens. Add taco seasoning, Rotel, Ranch Style beans, and cream of chicken soup.
Spray a 9 X 13-inch baking dish with cooking spray. Tear tortillas into large chunks and set aside. Spoon about 1/2 cup of meat sauce on the bottom of prepared baking dish. Line the dish with 1/2 of the tortillas, 1/2 of the meat sauce and 1/2 of the cheese. Repeat the layers ending with the shredded cheese. Bake for 25-30 minutes, or until hot and bubbly.
Enjoy!
(adapted from Mary Jo Brierly)
This is a total comfort food dish. You can make it with fresh chicken breasts, like I've done tonight, or you can skip the first step and use leftover chicken or a rotisserie chicken. I have also made it a little lighter by using low-fat ingredients (98% fat-free cream of chicken and light sour cream). I've made this several times before, and this won't be the last! This is great for these cold nights we've been having. Fills your belly up!
1/2 large onion, diced
1 1/2 teaspoons butter (I used olive oil)
4 cups chopped chicken (3 breasts)
1 (10-3/4 oz.) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheese, divided
6-8 Grands biscuits
Preheat oven to 350 degrees. Grease an 11 X 7 inch baking dish.
Season chicken breasts with salt and pepper. Saute in a medium skillet over medium heat 6-7 minutes on each side or until no longer pink. Remove from skillet and set aside. Chop onion; wipe out skillet and heat butter or olive oil in skillet; stir in onion and saute until tender (about 4 minutes). Cut up chicken into chunks.
Combine onion, chicken, soup, sour cream, and milk in medium bowl; mix well. Spoon mixture into baking dish and bake for 15 minutes.
Remove from oven and sprinkle baked layer with 3/4 cup cheese. Arrange biscuits on top in a single layer. (I used a square dish, so I halved 2 biscuits and placed in the pan to fill up the space. Use how many your pan will allow). Sprinkle with remaining cheese.
Bake until biscuits are golden brown and sauce is bubbly. About 25 minutes longer.
Enjoy!
(adapted from GroupRecipes.com)
