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Lasagna Mexicana Recipe

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This recipe for Lasagna Mexicana, by , is from Mom's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rose Beck
Added: Sunday, April 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg medium size flour or corn tortillas (16)
1 lb ground beef
1 cup salsa (regular or hot)
1 15-oz can tomato sauce
1 pkg taco seasoning mix
1 16-oz carton cottage cheese
2 eggs
1/2 tsp oregano
1 1/2 cups shredded cheddar and Monterey Jack cheese, mixed

Directions:
Directions:
Heat over to 375. Brown meat and drain. Stir in salsa, tomato sauce and taco seasoning. Simmer, stirring frequently for 5 minutes. In separate bowl, combine cottage cheese, eggs and oregano. Line bottom of lightly greased 13 x 9" baking pan with tortillas, overlapping the edges. (Tip: use 4 of the tortillas to evenly cover the bottom of the baking dish. Cut 3 of the tortillas in half and line the outside edge of the dish by placing the flat edge of the tortilla around the outside edge and place the fourth tortilla in the center.) Top the first layer of tortillas with half the meat mixture. Spoon cottage cheese mixture over the meat. Arrange 4 more tortillas over the cottage cheese mixture, the same as the first layer of tortillas. Spread remaining meat mixture over second layer of tortillas and then top with shredded cheese mixture. Bake 30 - 35 minutes or until bubbly. Let stand 10 minutes before serving.

 

 

 

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