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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mexican Tortilla Lasagna Recipe

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This recipe for Mexican Tortilla Lasagna is from "Camp I Do" Cookbook, 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. ground beef
1/3 c. chopped onion
1/2 tsp. minced garlic
1 jar (16 ounces) picante sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry (optional)
2 medium tomatoes, seeded and chopped
1 large sweet red pepper, chopped
1 can (8 ounces) tomato sauce
1 can corn
1 T. lime juice
12 corn or flour tortillas
3/4 c. shredded Monterey Jack cheese
2 c. (16 ounces) sour cream
Additional picante sauce, optional

Directions:
Directions:
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, spinach, tomatoes, red pepper, tomato sauce and lime juice.
Arrange six tortillas in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture, 1/4 cup cheese and remaining tortillas. Spread with sour cream. Top with the remaining meat mixture and cheese.
Bake, uncovered, at 350° for 30-40 minutes or until heated through. Let stand for 10 minutes. Serve with additional picante sauce if desired. Yield: 10-12 servings.

 

 

 

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