Recipe: Mexican Lasagna
Archived on 10/07/2009
Ingredients:
- 12 6-inch tortillas
- 1 1/2 pounds ground beef
- 1 Tbsp. chili powder
- 1 1/2 tsp ground cumin
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. ground red pepper
- 1 16 oz can tomatoes cut up
- 1 beaten egg
- 2 cups small curd cottage cheese, drained
- 1 cup shredded cheddar cheese ( 4 oz)
- 2 cups shredded lettuce
- 3 green onions chopped
- 1/2 cup chopped tomatoes
- 1/2 cup shredded cheddar cheese ( 2 oz)
- 1/2 cup sliced pitted ripe olives
Directions:
Line bottom and partially up the sides of a 3 quart casserole dish with half of the tortillas. In a large skillet, brown the ground beef draining off all the excess fat. Stir in chili powder, cumin, salt, black pepper, garlic powder, red pepper, and undrained tomatoes. Bring to a boil stirring occasionally. Pour meat mixture on top of tortillas. Add remaining tortillas to top of meat mixture. Combine egg, cottage cheese and 1 cup cheddar cheese. Spoon mixture evenly over top of tortillas. Bake uncovered in a 350 degree F oven for 30 minutes. Arrange shredded lettuce, chopped green onions, chopped tomato, ripe olives, and remaining cheddar cheese in diagonal rows on top of the casserole. Serves 8.
By Sandy from Graettinger, IA
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Recipe: Mexican Lasagna
Archived on 06/03/2009
Mexican Lasagna
This is one of those recipes that may not sound like a good idea, but it is Delicious! It is also very easy to assemble now, and bake later on. Just cover well and refrigerate until you are ready to cook. It also keeps well in a warm oven if everyone is not ready to eat at the same time. Enjoy :)
Ingredients
- 1 lb ground beef
- 1 pkg burrito or taco seasoning
- 1 can refried beans
- 1 cup salsa
- 1 package Spanish rice mix (like rice-a-roni)
- 1 14 oz. can chopped tomatoes for the rice mix
- 1 package large soft tortillas
- 1 8 oz. package shredded cheddar cheese
Directions
Brown and drain ground beef. Mix with burrito or taco seasoning mix. Set aside.
Cook Spanish rice mix as directed on box. Set aside.
In 9x13 inch pan place a small amount of beef mixture over bottom. Add a layer of 2 tortillas, then layer ground beef mixture, 2 more tortillas, layer of refried bean mixture, 2 tortillas, layer of Spanish rice, and top off with cheddar cheese.
Bake in 350 degree F oven until cheese is melted and warmed through; 20-30 minutes.
Remove from oven, cut and serve with sour cream, tomatoes, salsa, or other toppings of your choice.
Source: This recipe was submitted to a Cromie Elementary Cookbook in the year 2000
By Pat from Roseville
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Recipe: Mexican Lasagna
Archived on 05/28/2009
Ingredients
- 1 1/2 lb. hamburger
- 2 cans tomato sauce
- 1 jar salsa
- chili powder, to taste
- Tortilla Shells (soft)
- cheese grated (mozzarella or cheddar)
Directions
Cook meat and add tomato sauce, salsa and chili powder. Layer shells, meat mixture, cheese (usually 3 layers.) Bake and add cheese on top layer in the last 5 minutes of baking. Can top with sour cream when served. Bake for 45 minutes to 1 hour at 350 degrees F.
By Robin from Washington, IA
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Recipe: Mexican Lasagna
Archived on 05/28/2009
Ingredients
- 1 1/2 lb. ground beef
- 1 1/2 tsp. ground cumin
- 1 Tbsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. red pepper
- 1 tsp. salt or to taste
- 1 tsp. pepper
- 1 can tomatoes (16oz.)
- 10-12 corn tortillas
- 2 cups small curd cottage cheese
- 1 cup grated Monterey Jack cheese
- 1 egg
- 1/2 cup cheddar cheese, grated
- 2 cups lettuce, shredded
- 1/2 cup tomatoes, chopped
- 3 green onions, chopped
- 1/4 cup black olives, sliced
Directions
Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes; heat through. Cover bottom and sides of 9x13 inch baking dish with tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside.combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas. Bake at 350 degrees F for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions, and olives diagonally over top.
By Robin from Washington, IA
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