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Spicy Mexican Lasagna Recipe

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This recipe for Spicy Mexican Lasagna, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leon Paul Kass
Added: Friday, October 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large diced onion
1 bell pepper diced (green or red)
3 cloves garlic minced
1 1/2 pound lean ground beef
1 1/2 tablespoons ground cumin
1 tablespoon chili powder
1/4 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper
1 tablespoon minced jalapenos
1 16ounce can spicy chili beans
3 cups shredded pepper jack cheese
6 flour tortillas
spray cooking oil
1 16 ounce can of diced tomatoes
1 cup chopped tomatoe
2 cups shredded lettuce

Directions:
Directions:
Cook, drain, cool and crumble beef into large bowl. Place diced onion, bell pepper and garlic into microwave dish and cook until soft. Add to beef. The add the cumin, chili powder, crushed red pepper, cayenne pepper, jalapenos, spicy chili beans, and 2 cups of the pepper jack cheese. Stir it all together. Spray a 9 x 11 ich glass cooking dish with the cooking oil. Arrange the 6 flour tortillas on the bottom and sides of the dish. Spoon in the meat mixture over the tortillas. Spoonover the top the last cup of pepper jack cheese. Place a loose piece of foil over the top of the dish and bake in the oven for 45 minutes at 350. Let sit for at least 10 minutes to firm up. Serve on shredded letuce and chopped tomatoes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Use a cup of spicy enchilada sauce in place of the tomatoes for more kick.

 

 

 

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