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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Tex-Mex Taco Lasagna Recipe

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This recipe for Tex-Mex Taco Lasagna is from Home Cookin with Navy Moms, 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 1/2 lbs lean ground beef (or lean ground turkey)
3/4 c. onions, chopped
12 corn tortillas
1 (oz) pkg taco seasoning mix
1 c. petite diced tomatoes
2 (8 oz) cans tomato sauce
1 (4 oz) cans diced green chiles
2 T. chili powder
1 tsp. oregano
1/2 tsp. cumin
1/2 tsp. garlic powder
8 oz. ricotta cheese
2 eggs, beaten
2 1/2 c. monterey jack cheese, shredded (or use a Mexican blend cheese)
1 (4 oz) cans sliced black olives, drained
Directions:
Directions:
In a large skillet, brown beef and onions until beef is crumbly and onions are tender, drain fat. Add taco seasoning, tomatoes, tomato sauce, chiles, chili powder, oregano, cumin and garlic powder. Mix well. Bring to a bowl over medium high heat, reduce heat to low and cook uncovered, 5 minutes.
In a small bowl, combine ricotta cheese and eggs. In bottom of a 13x9 baking dish, spread 1/2 of meat mixture. Top with half of tortilla mixture over tortillas, and top with half of cheese. Repeat once more ~ ending with the cheese. Sprinkle olives over the top. Bake in a preheated 350º oven for 20-30 minutes. Let stand 10 minutes before cutting into squares.

 

 

 

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