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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna is from The Smith Family Cookbook Project, 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 lb. lean ground beef
1 pkg. Lawry's Taco Seasoning Mix
1 t Lawry's Seasoned Salt
1 c. diced tomatoes, fresh or canned
1 cans (8 oz. ea.) 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 inch backing dish, spread 1/2 meat mixture. Top with 1/2 tortillas; spread 12 of ricotta cheese mixture over tortillas and top with 1/2 grated Monterey Jack cheese. Repeat layering, ending with grated cheese. Bake, uncovered, in 350º oven for 20-30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.

Presentation: Serve with a lettuce, orange and red onion salad.

Hints: 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. Also freezes well; defrost completely before baking.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr.
Personal Notes:
Personal Notes:
This hearty dish uses tortillas in place of lasagna noodles with as sauce that adds extra zip!

 

 

 

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