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Backwoods Bound Mexican Lasagne

~ 1 packet Backwoods Bound Chili Seasoning Mix
~ 3 tsp oil
~ 1 large onion, chopped
~ 1 clove garlic, minced
~ 2 lb's ground beef or deer
~ 1 can pinto or kidney beans, drained
~ 1 can diced tomatoes, half drained
~ 1 cup sour cream
~ 2 cups shredded cheese, cheddar or colby jack
~ 10 inch flour tortillas

In a skillet, heat the oil over medium heat. Add the onion and garlic. Saute for a couple of minutes.

Add the meat and half of the Chili Seasoning Mix. Mix well to break up the meat.

Cook until the meat is done. Drain off fat.

Add the beans, tomatoes and the rest of the seasoning. Mix well and heat through.

Remove from heat and stir in the sour cream.

Spray a 10 inch round or 8 inch square baking dish with cooking spray.

Place a layer of tortillas on the bottom. Cut them to fit if necessary.

Cover with a layer of the meat mixture. Sprinkle on a layer of cheese.

Repeat the layers ending with a tortilla on top. Save some cheese to sprinkle on top later.

Cover with foil and bake at 350 degrees for 35 - 40 minutes.

Remove the foil and sprinkle with cheese. Bake for another 10 minutes or until the cheese has melted.

Remove from the oven and let stand 5 - 10 minutes.

Serve and Enjoy!