When I was at the NOG I made this receipe. When I came home I found that I had changed the original receipe a far amount. I don't like things that are too hot so I switched the jalapino peppers for green chilies and added some mushroom soup for a creamier texture. I will post both how I made it and the original as I don't want to deprive the experimenting to see which is better.

My receipe.

Mexican Lasagna

40 small corn tortillas (I like the flavor of the yellow tortilla best)
1 1/2 lb ground beef with 15% fat
1 ½ cups chopped onion
2 tablespoons chopped garlic
2 cup bag of Mexican 4 cheese
1 ½ cups sour cream
1 can cream of mushroom soup
1 can medium pitted olives, chopped
2 cans (4oz) green chilies
2 cups mild salsa
1 can (15 oz) black beans

Separate and soak corn tortillas in a pot of water for 30 minutes.
Cook ground beef, drain. Then add onions, and garlic and cook until onions get translucent. (cook ahead if you want to save time) Mix 3/4 salsa, mushroom soup and 3/4 sour cream in small bowl.
In well oiled 14” Dutch oven, spread the ingredients into layers as follows:
5 tortillas on bottom of pan
½ beef/onion/garlic mixture
5 tortillas
½ can of black beans, ½ of salsa mixture
5 tortillas
½ cheese, olives and green chilies(optional)
5 tortillas
Repeat the above layers again using remaining ingredients except for sour cream
Top off with remaining cheese, salsa and sour cream.
Put lid on oven and cover with 21-23 coals on top and 8-9 coals on the bottom (350-375 F). Rotate oven clockwise and top counter clockwise every 10 minutes or so until done. Cook 30-45 minutes.

Here is the way it was handed to me.

Mexican Lasagna
From
Campfire Magic
Fish Alaska Magazine, March 07
12” Dutch Oven

28 small corn tortillas (I like the flavor of the yellow tortilla best)
1 lb ground beef with 15% fat
1 ½ cups chopped onion
2 tablespoons chopped garlic
2 cup bag of Mexican 4 cheese
1 ½ cups sour cream
1 can medium pitted olives, chopped
1 can (4 oz) diced jalapenos
2 cups mild salsa
1 can (15 oz) black beans
Salt and pepper

Separate and soak corn tortillas in a pot of water for 30 minutes.
Cook ground beef, drain. Then add onions, and garlic and cook until onions get translucent. (cook ahead if you want to save time)
In well oiled 12” Dutch oven, spread the ingredients into layers as follows:

4 tortillas on bottom of pan
½ beef/onion/garlic mixture
4 tortillas
½ can of black beans, ½ of salsa
4 tortillas
½ cheese, olives and jalapenos (optional)
4 tortillas
Repeat the above layers again using remaining ingredients except for sour cream
4 tortillas
Top off with remaining salsa and sour cream

So would you make it the same and layer it in a pan for the oven if you don't do dutch oven cooking?

yes, I would do it the same. I am making it in a DO for a large open house gathering this weekend here in Albany and it will be close to the same(can we ever make it exactly the same). I think the original recipe is great for those that like it hot but for a large group the milder, more creamy recipe would be liked better by the majority.

Yes, I would make it in layers just as stated and bake it in a large casserole dish or dutch oven without legs if I made it in the house.

Gracias Senora Linda!
I am so pleased to see this recipe posted. We're hosting a Cuatro de Mayo party here on Sunday on Whidbey Island - a big Mexican potluck for 30 firends, with frozen Margaritas (thin excuse just to bring out the blenders at beginning of May) - and one of our guests was asking for a Mexican lasagne recipe.

So you have come to our rescue!
Muchas gracias!

Sharen (or "Charen" as my friends south of the border would say)

Muchas gracias, amiga!

This was yummy at the NOG. I'm going to try it with some jalepenos this weekend.