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Tex-Mex Lasagna




Source of Recipe


Marla


List of Ingredients




12 corn tortillas or lasagna noodles
1 can (14 to 16oz) tomato sauce
1/2 lb. Ricotta cheese (can substitute with 1 cup cottage cheese)
1/4 cup grated Parmesan cheese
1/2 lb. cheddar cheese, sliced thin or grated
1 cup Mexican salsa or picante sauce
1 med onion, chopped

3 cloves garlic, chopped or minced
2 tsp chile powder
2 eggs, slightly beaten
4 oz. diced green chiles
1 can 16 oz. red kidney beans, drained
1 can 8 oz. whole kernel corn, drained
1 tsp cumin
1/2 tsp oregano
1 lb. ground beef



Recipe



Pre-heat oven to 375 degrees. If using lasagna noodles, cook according
to package directions or until tender but still firm. Drain, keep
warm.

Meanwhile, sauté the ground beef, garlic and onion in a large cast
iron skillet or heavy frying pan until beef is done. Add tomato sauce,
salsa, green chiles, chile powder, cumin, corn and kidney beans. Stir
to mix and simmer on low heat 5 minutes, stirring frequently.

In a separate bowl, combine eggs, ricotta cheese and oregano.

Arrange 6 tortillas on bottom and up sides of lightly greased 9" x 13"
deep-sided baking pan, overlapping as needed. If using lasagna pasta
arrange a first layer of noodles so the ends hang over the sides of
the pan. (The ends will be laid back-over the top for the final layer)
Then add about 1/2 of the meat, bean and tomato sauce. Spoon cheese
and egg mixture on top of the meat sauce and add 1/2 of the cheddar
cheese. Add a second alternating layer of tortillas or pasta, the meat
sauce and cheese mixture and top with remaining cheddar cheese. If
using noodles, at this point fold over the ends from the first layer.

Bake at 375 degrees for 30 minutes, or till cheese is bubbly. Allow to
set for 5 to 10 minutes before cutting. Serve extra parmesan or
shredded Cheddar cheese at the table. Extra salsa or hot sauce can
also be served.