"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Mexican Lasagna Recipe

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

Laina (Beckerich) Hayes
Added: Tuesday, October 13, 2009


1 lb. ground beef
1 15 oz. can tomato sauce
1 cup salsa
1 packet taco seasoning

1 16 oz. container small curd cottage cheese
2 eggs
1-2 tsp. oregano
salt and pepper to taste

1 package flour tortillas

2 cups shredded cheddar cheese

Brown ground beef and drain. Add next 3 ingredients; cool. In separate bowl, combine cottage cheese and next 2 ingredients; mix well. Lightly grease a 13x9 pan; layer bottom with tortillas. Add 1/2 beef mixture over tortillas; top with cottage cheese mixture, 1 cup shredded cheddar. Add 2nd layer of tortillas, top with remaining beef mixture and layer of shredded cheese. If you have any tortillas left, throw over top and sprinkle with more cheese. Bake at 350 for 40-45 minutes or until bubbly. **COOL** for at least 10 minutes before slicing.

Personal Notes:
Personal Notes:
- can add diced onion/green peppers to beef when browning. Once drained, can also add 1/2 can refried beans to beef mixture.
- can add black olives to shredded cheese layer
- can use corn tortillas, shredded chicken and 15 oz can of enchilada sauce for chicken enchilada lasagna.
**Tip: if doing chicken enchilada, take boneless chicken breasts (3 large or 3 small is good) and simmer/braise breasts with diced peppers/onions in enchilada sauce/salsa (cover pan). As chicken starts to cook, use fork/knife to shred right in the pan; it will be so moist and flavorful!

From: Sharon Kramer




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