"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Lasagna Recipe

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

Contributor:  
Contributor:  
Judy Sternberg Chesley
Added: Wednesday, December 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8-12 flour tortillas
1 env. taco seasoning
1 pt. whole tomatoes with juice
1 pt. salsa, medium or hot
1 c. sour cream
1 lb. hamburger or chicken
16 oz. mozzarella cheese
16 oz. cheddar cheese
Tequila for shots, optional

Directions:
Directions:
Brown meat. Drain grease. Add tomatoes and salsa (I use my homemade salsa which is a bit runny. If you use store bought or thicker salsa may need to add 1/2 cup water). Add envelope of taco seasoning. Let simmer 15-20 minutes. Grease a 9x13 pan. Add a small amount of juice from mixture. Fold tortillas in half and layer on bottom of pan. Put 1/2 of mixture over tortillas. Spread sour cream and 1/2 of both cheeses. Add another layer of tortillas, the rest of the mixture, and top with cheese. Bake at 350 degrees for 20-30 minutes.

Number Of Servings:
Number Of Servings:
8-12

 

 

 

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