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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

MEXICAN LASAGNA Recipe

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This recipe for MEXICAN LASAGNA is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/
1 1/2 lbs. lean ground beef
1 package (1.25 oz.) Lawry's Taco Seasoning Mix
1 t. Lawry's Seasoned Salt
1 c. diced tomatoes, fresh or canned
2 cans (8 oz. each) tomato sauce
1 can (4 oz.) diced green chiles
1 c. Ricotta cheese
2 eggs beaten
10 corn tortillas
2 1/2 c. (10 oz.) grated Monterey Jack cheese
Directions:
Directions:
In large skillet, brown ground beef, stirring until cooked through; drain fat. Add Taco Seasoning Mix, Seasoned Salt, tomatoes, tomato sauce and chiles; blend well. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In small bowl, combine ricotta cheese and eggs. In bottom of 13" x 9" x 2" baking dish, spread 1/2 of meat mixture. Top with 1/2 of tortillas; spread 1/2 of ricotta cheese mixture over tortillas and top with 1/2 of grated Monterey Jack cheese. Repeat layering, ending with grated cheese. Bake, uncovered, in 350º oven 20-30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into.

Hint: You may assemble the lasagna early in the day and refrigerate it, covered, until ready to bake. Add 10 to 15 minutes to baking time. Mexican Lasagna also freezes well; defrost completely before baking.

 

 

 

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