"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Rickett
Added: Sunday, May 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb ground beef
1 1/2 tsp ground cumin
1 T Chili Powder
1/4 tsp garlic powder
1/4 tsp red pepper
1 tsp salt
1 tsp black pepper
1 16 oz can tomatoes
10 - 12 corn tortillas
2 c small curd cottage cheese
1 c grated Monterey jack cheese with peppers
1 egg
1/2 c shredded cheddar cheese
2 c shredded lettuce
1/2 c chopped tomatoes Fresh
3 green onions chopped
1/4 c diced black olives
1 c sour cream

Directions:
Directions:
Preheat oven to 350. Brown ground beef; drain. Add cumin, chili powder, garlic powder, peppers, salt and canned tomatoes; heat through. Cover bottom and side of a 13 inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over meat and set aside. Combine cottage cheese, jack cheese and egg; pour over tortillas. Bake for 30 minutes. Remove from oven. Cut into squares and use remaining ingredients to garnish top.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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