Mexican Lasagna

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This recipe is a South of the border version of a rather familiar dish: lasagna. In place of the pasta, you use corn tortillas, which soften as they bake. With the use of eggs and ricotta cheese, the end result is a very creamy and savory dish.

Shared by eileenbeyer,
Shelbyville, IN

Ingredients

  • 1 1/2 lbs. ground beef
  • 1 1 - 1.5-oz. pkg. taco seasoning mix
  • 1 tsp. seasoned salt
  • 1 15-oz. can tomato sauce
  • 1 C. diced tomatoes (canned or fresh)
  • 1 15-oz. container ricotta cheese
  • 2 eggs
  • 1 6-oz. pkg. refrigerated corn tortillas (10 tortillas, approx. 5-inch diameter)
  • 1 lb. Monterey Jack cheese, shredded

Directions

Preheat oven to 350 degrees. In large skillet, brown ground beef; add taco seasoning mix, salt, tomato sauce and diced tomatoes. Simmer 15-20 minutes. Combine ricotta cheese with eggs: mix well. In 13x9-inch baking dish, spread half the beef-tomato mixture, half the tortillas, half the ricotta mixture and half the cheese. Repeat layers. Bake 30 minutes or until hot and bubbly. Let stand 10 minutes before serving. 

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