Mexican lasagna - Quincy Herald-Whig | Illinois & Missouri News, Sports

Mexican lasagna

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Recipe from Michael Sanders of Cartwright, Okla.

Prep Time: 15 minutes
Total Time: cook time 20-30 minutes

1 1/2 lbs. ground beef
1.25 oz. taco seasoning mix
1 teaspoon seasoned salt
1 cup diced tomatoes
1 15-ounce can tomato sauce
1 4-ounce can diced chilies
1 cup ricotta cheese
2 larges eggs beaten
10 corn tortillas
2 1/2 cups grated cheddar cheese

  1. In large skillet brown ground beef, stirring until cooked through; drain fat.
  2. Add taco seasoning mix, seasoned salt, tomato sauce and chilies; Blend well.
  3. Bring to a boil and reduce heat.
  4. Simmer, uncovered for 10 minutes.
  5. In small bowl, combine ricotta cheese and eggs in bottom of 13-9-2 inch baking dish.
  6. Spread 1/2 of meat mixture.
  7. Top with 1/2 of tortillas.
  8. Spread 1/2 of ricotta cheese mixture over tortillas and top with 1/2 of grated cheese.
  9. Repeat layering.
  10. Ending with a thick cheese top and bake, uncovered, in a 350 degree oven 20-30 minutes or until hot and bubbly.

Servings: Serves 8-10

Comments: Best if topped with extra cheese

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