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Hal's Mexican Lasagna  Recipe

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This recipe for Hal's Mexican Lasagna , by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hal Williams
Added: Thursday, May 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 corn tortillas and 1/2 box (oven ready) lasagna noodles, 1 jar (24 oz) spaghetti sauce, 1 (15oz) Ricotta cheese and (15 oz) cottage cheese, 1/4 cup grated Parmesan cheese, 1 cup (each) grated mozzarella and cheddar, 1 cup Mexican salsa or Picante sauce, 1 med. onion, chopped, 3 cloves garlic, chopped or minced, 2 tsp chili powder, 2 eggs, slightly beaten, 4 oz diced green chiles, 1 can (16 oz) chili beans, 1 can (8 oz) whole kernel corn, drained, 1 tsp dried basil, 1 tsp cumin, 1/2 tsp oregano, 1-1/4 lb ground beef, 2 links chorizo (Mexican hot sausage).

Directions:
Directions:
Pre-heat oven to 375 degrees. If using lasagna noodles, cook according to package directions or until tender but still firm. Drain, Keep warm. Meanwhile, in a large cast iron skillet or heavy frying pay, brown the chorizo with the ground beef until crumbled, drain, saute garlic and onion. Add spaghetti sauce, Mexican salsa, green chiles, other seasonings, corn and beans. Stir to mix and simmer on low heat for 5 minutes, stirring sauce frequently. In a separate bowl, combine eggs, ricotta/cottage cheese and oregano. Arrange the tortillas on bottom and up sides of lightly greased 9" X 13" deep-sided baking pan. Then add about 1/3 of the meat sauce. Spoon cheese and egg mixture on top of the meat sauce and add 1/3 of the chedder cheese. Add a layer of pasta arranging the layer of noodles so the ends hang over the sides of the pan. (At the end, you will fold the ends of pasta back-over the top). Then add the meat sauce and cheese, then alternate the next layer of tortillas and/or pasta, the meat sauce and cheese mixture. At this point fold over the ends from the second layer. Use the remaining sauce and sprinkle the top with cheddar cheese. Bake at 375 degrees for 30 minutes, or till cheese is bubbly. Allow to set out for 5 or 10 minutes before cutting. Serve extra parmeasan or shredded Cheddar cheese at the table. A dish of sour cream and extra salsa or hot sauce can also be served. This recipe can easily be modified to suit individual preferences.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
It takes a little longer, but its worth the effort!

 

 

 

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