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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mexican Lasagna Recipe

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This recipe for Mexican Lasagna is from A Collection with Love, 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 lb. ground beef
1/2 c. chopped onion
1 -10 oz. can Rotel
1 -10 oz. can enchilada sauce
1/4 c. ripe olives, sliced
1 tsp. salt
Dash of pepper
1/2 c. cooking oil
8 corn tortillas
1 c. cheddar cheese, grated
1 c. cream style cottage cheese
1 egg, slightly beaten
Directions:
Directions:
In skillet, brown ground beef and onion. Drain of fat. Stir in Rotel, enchilada sauce, olives, and salt and pepper. Simmer, uncovered, for 10 minutes, stirring occasionally. Heat oil in another skillet. Cut 2 tortillas in quarters, cook remaining 6 tortillas and quarters in hot oil until crisp and brown, (about 20-30 second per side: drain on a paper towel). Set aside quartered tortillas and break up the remaining 6. Combine both cheeses and egg. Spread 1/3 of the meat mixture in a 9x13 pan. Top with half the cheese mixture, then half the broken tortillas. Repeat layers ending with meat mixture. Top with quartered tortillas. Bake uncovered in 350º oven for 30 minutes. (Can use tortilla chips instead of corn tortillas and skip frying in oil, much easier)

 

 

 

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