Mexican Lasagna
Source of Recipe
Lawry's Restaurant - LA Times
List of Ingredients
1 1/2 c. ground beef
1 t. seasoned salt
1 (1 1/4 ounce) package taco seasoning mix
1 c. diced tomatoes, fresh or canned
2 (8 ounces) cans tomato sauce
1 (4 ounce) can diced green chiles
8 ounces ricotta cheese
2 eggs
9 corn tortillas
10 ounces Jack cheese, shreddedRecipe
Brown ground beef in skillet until crumbly. Drain fat. Add seasoned salt, taco mix, tomatoes, tomato sauce and chiles. Blend well. Bring to bil. Reduce heat and simmer, uncovered, 10 minutes.
In small bowl, combine ricotta cheese and eggs. In bottom of 13x9 inch baking dish spread half of the meat mixture. Top with half of the tortillas and half of the ricotta cheese mixture over the meat and top with half of the jack cheese. Repeat once more, ending with grated cheese. Bake uncovered at 350 degrees for 20 to 30 minutes. Let stand 10 minutes before cutting into squares. Makes 8 servings.
You can refrigerate and bake it later but add 10-20 minutes cooking time.
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