Thursday, May 7, 2009

Mexican Lasagna

A good friend of mine gave me a ton of her favorite recipes for a bridal shower gift way back when my hubby and I were married.  This was one of them.  Its kind of a mix  between enchiladas and lasagna.  The best part is its quick, its easy, and its good!

  • 1 1/2 lbs ground beef or turkey
  • 1 pkg taco seasoning (watch out for MSG, especially if you have younger children or are pregnant or nursing)
  • 1 tsp seasoned salt
  • 1 cup diced tomatoes, fresh or canned
  • 1 (15 oz) can tomato sauce
  • 1 (4 oz) can diced green chilies
  • 1 cup ricotta cheese
  • 2 eggs, beaten
  • 10 corn tortillas
  • 2 1/2 cups (10 oz) grated Monterey Jack cheese (or a grated Mexican cheese blend)
Brown beef in a large skillet, drain fat.  Add taco seasoning, seasoned salt, tomatoes, tomato sauce, and chilies.  Bring to boil.  Reduce heat, simmer uncovered for 10 minutes.  In a small bowl combine ricotta cheese and eggs.  in bottom of a 13"x9"x2" baking dish spread 1/2 the meat mixture, top with 1/2 the tortillas, spread with 1/2 cheese mixture, and sprinkle 1/2 the grated cheese over it.  Repeat.  Bake uncovered in 350° oven for 20-30 minutes or until hot and bubbly.  Let stand 10 minutes before serving.

Serves 6-8.

1 comment:

Michelle said...

This looks delicious! I make something kind of similar but instead of meat, i'll add grilled veggies - bell pepper, mushroom, onion & spinach tend to be perfect for this type of dish. It cuts down on calories, fat & sodium & plus we get our "greens" this way.