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Mexican Lasagna Recipe

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

Contributor:  
Contributor:  
Elissa Frommeyer

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs Ground Beef
2 pkgs Ortega Taco Meat Seasoning
3 cups Mild Cheddar Cheese, shredded
16 lg Soft Tortilla Shells
2 cans of Kidney Beans
1 Tomato, diced
1 Onion, diced
1 Green Pepper, diced
2 cups Water
1 pkg Sour Cream

Directions:
Directions:
Preheat oven to 375.

Brown ground beef and drain. Add Ortega seasoning one package at a time, with one cup of water at a time. Mix thoroughly and allow to simmer for 20-25 minutes stirring periodically. I like to add the beans in with the meat before i let it simmer to allow the flavor to cook through. Cut tortillas into largest square possible. Spray a deep 12'x9' pan with a non-stick spray. Line the bottom of the pan with 2 shells, laying them next to each other. Place 2 more shells on top of these so you have two stacks of shells, 2 shells high. This is your bottom layer of your lasagna. Spread ⅓ of taco meat evenly over bottom layer of shells. Top this with 1 cup of cheese and ⅓ of vegetable toppings. Top this with layer of tortilla shells (just like bottom layer). Top this again with meat, cheese and veggies. Continue this trend until you have used all of the meat and toppings. You should have enough shells for three layers. On top of the tortilla shells, sprinkle leftover cheese. Bake for 20-25 minutes. Serve with a dollop of sour cream.

Personal Notes:
Personal Notes:
For a "lower fat" recipe, use ground turkey instead of beef. It works well. You may add beef flavoring if you'd like, but it is not necessary. The toppings (i.e.: beans, onions, peppers, tomatoes) can be changed to whatever your liking. I have even made it without the veggie, JUST meat and cheese as fillings.

 

 

 

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