"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Lasagna Recipe

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

Robert Lacey
Added: Monday, March 27, 2006


1 lb. ground beef
1 potato
1 c. rice
1 can tomato sauce
1 c. water
1 can refried beans
salt/pepper (to taste)
chili powder
1 pkg. corn tortillas
1 tbsp. cooking oil
1 c. flour
1 c. cheese

RICE: Place oil in pan; when hot put rice in until brown. Pour in 1 tbsp. chili powder and tomato sauce. Add water and let boil out. Place cover and turn to warm to keep heated.

MEAT: Cut potato into small cubes and brown in skillet. Cook for 5 minutes and add the ground beef. Add salt and pepper to taste.

BEANS: Heat with water.

ENCHILADA SAUCE: Use 2 tbsp. oil to heat and add flour; stir constantly. Add cup tomato sauce and 2 tbsp chili powder; and 1 cup water; salt and pepper to taste. Add water and stir constantly; don't let it get too thick and add more water as required to make thin.

In a baking dish, put enchilada sauce on bottom to keep from sticking, then a layer of corn tortillas, place a layer of beans and the rice on bottom (keeps it firm); add more sauce and then another layer of corn tortillas, then more sauce, add the ground beef and top with another layer of corn tortillas and sauce. Bake in the oven for 20 minutes on 375 covered; add the cheese when done.




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