Mexican Lasagna

My mom used to make this when I was young. She calls it Tortillas and Eggs, but when I made it for my husband, he told me that I should change the name to Mexican Lasagna because that sounds more appetizing! :) My 2 year old had about 3 servings of this the night I made it.

1 pkg. flour tortillas

1 group green onion

6 eggs

1 can olives (chopped)

1 cube margarine

1 can enchilada sauce (I really like the Rosarita brand the best)

1 pt. sour cream

1 ½ c. grated cheese

Cut 1 pkg. flour tortillas into 1” squares. Combine tortillas and ¾ cube margarine in frying pan. Cook till margarine is absorbed and tortillas are a light golden color. Remove tortillas from pan. Using the remaining ¼ cube of margarine, scramble 6 eggs till still slightly runny. Combine tortillas and eggs and cook till eggs are set. Put tortillas and eggs in the bottom of a greased 9x13 pan. Top with 1 pt. sour cream, 1/8-1/4 cup green onions (reserve a few for very top), 1 can chopped olives, 1 cup mild enchilada sauce and about 1 ½ cup grated mild cheddar cheese for the top. Put the remaining onions on the top. Put in a 350 deg. oven till cheese is slightly bubbly. Remove from oven and let set at least 10-15 minutes before serving.

Macaroni and Tomato Soup

This recipe comes from the Lion House Cookbook. (We added the hamburger.) It is one of my favorite soups!!

2 T. butter or margarine

Dash Pepper

½ c. onion, chopped

½ t. salt (or more to taste)

1 c. diced celery

½ t. sweet basil

1 (10 oz) c. tomato soup

1 T. sugar

1 can water

1 to 2 bay leaves

1 (46 oz) c. tomato juice

1 lb. hamburger

4 (1 oz) macaroni, cooked

Brown hamburger and set aside. In a heavy saucepan, melt butter, cook onion and celery until limp but not brown. Add remaining ingredients, except macaroni. Heat to boiling. Serve over macaroni. Makes 10 – 12 one-cup servings.