Mexican Lasagna
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 pounds ground beef
4 ounces green chiles, diced
1 packet taco seasoning mix
1 cup ricotta cheese
1 teaspoon seasoned salt
2 eggs, beaten
1 cup tomatoes, diced
10 corn tortillas
16 ounces tomato sauce
2 1/2 cups monterey jack cheese, grated

Preparation

1 In a large skillet, brown ground beef; drain fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles; blend well. Bring to boil. Reduce heat and simmer, uncovered 10 minutes.  2 In a small bowl combine ricotta cheese with eggs. In bottom of 13x9x2 inch baking dish, spread 1/2 of meat mixture. Top with 1/2 of tortillas; spread 1/2 of ricotta cheese mixture over tortillas and top with 1/2 of grated Monterey jack. Repeat layering, ending with grated cheese.  3 Bake, uncovered in 350 degree oven 20 to 30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.

About


Serve with rice and top with sour cream or guacamole.