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    MEXICAN LASAGNA


    Source of Recipe


    Unknown source

    List of Ingredients




    1 ½ pounds lean ground beef
    1 package taco seasoning mix
    1 teaspoon seasoned salt
    1 cup diced tomatoes, fresh or canned (I use rotel tomatoes)
    2 cans (8 oz. Each) tomato sauce
    1 can (4 oz.) diced green chiles
    1 cup ricotta cheese
    2 eggs, beaten
    10 corn tortillas or flour
    2 ½ cups (10 oz.) grated Monterey jack cheese

    Recipe



    In large skillet, brown ground beef, stirring until cooked through; drain fat. Add taco seasoning 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 13x9x2 inch baking dish, spread ½ of meat mixture. Top with ½ of tortillas; spread ½ of ricotta cheese mixture over tortillas and top with ½ of grated Monterey jack cheese. Repeat layering, ending with grated cheese. Bake, uncovered, in 350 oven 20 to 30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.

    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. Mexican lasagna also freezes well; defrost completely before baking.
 

 

 

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