Mexican Lasagna
Serve with rice and top with sour cream or guacamole.
Total Steps
3
Ingredients
10
Tools Needed
4
Ingredients
- 2 1/2 cups Monterey Jack cheese, grated
- 16 ounces tomato sauce
- 10 count corn tortillas
- 1 cup tomatoes, diced
- 2 count eggs, beaten
- 1 teaspoon seasoned salt
- 1 cup ricotta cheese
- 1 packet taco seasoning mix
- 4 ounces green chiles, diced
- 1 1/2 pounds ground beef
Instructions
Step 1
In a large skillet, brown the ground beef; drain the fat. Add the taco seasoning mix, seasoned salt, tomatoes, tomato sauce, and green chiles; blend well. Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes.
Step 2
In a small bowl, combine the ricotta cheese with the beaten eggs. In the bottom of a 13x9x2 inch baking dish, spread half of the meat mixture. Top with half of the corn tortillas, then spread half of the ricotta cheese mixture over the tortillas, and top with half of the grated Monterey Jack cheese. Repeat the layering process, ending with grated cheese.
Step 3
Bake, uncovered, in a 350 degree F oven for 20 to 30 minutes, or until hot and bubbly. Let stand for 10 minutes before cutting into squares.