Mexican Lasagna
This is a repost of a recipe I put on here 2 years ago! (I can't believe this blog is that old!) It is a family favorite but I never remember to take pictures. Super easy, a kid favorite and if there are leftovers, it reheats well. Plus, it can be made ahead and frozen. My kind of meal!*See variations at the bottom of post
from a card at a grocery store
1 ½ lbs lean ground beef
1 pkg Taco Seasoning -I just do ½ pkg otherwise it can be a little too spicy
1 tsp Lawry’s Seasoned salt
1 cup diced tomatoes, fresh or canned
1 can (15 oz.) tomato sauce
½ of a 4oz can of diced green chiles
–I put the other half in a Ziploc bag and freeze it for later. It works really well.
1 cup ricotta cheese – I use cottage cheese
2 eggs, beaten
10 corn tortillas
2 ½ cups (10 oz.) grated Monterey jack cheese –I just use whatever cheese I have
**Note: the pictures are of a 1/2 batch. It makes just the right amount for my little family of 4. You could make a whole batch in 2 different pans and freeze one for another time.
1 ½ lbs lean ground beef
1 pkg Taco Seasoning -I just do ½ pkg otherwise it can be a little too spicy
1 tsp Lawry’s Seasoned salt
1 cup diced tomatoes, fresh or canned
1 can (15 oz.) tomato sauce
½ of a 4oz can of diced green chiles
–I put the other half in a Ziploc bag and freeze it for later. It works really well.
1 cup ricotta cheese – I use cottage cheese
2 eggs, beaten
10 corn tortillas
2 ½ cups (10 oz.) grated Monterey jack cheese –I just use whatever cheese I have
**Note: the pictures are of a 1/2 batch. It makes just the right amount for my little family of 4. You could make a whole batch in 2 different pans and freeze one for another time.
In a large skillet, brown ground beef, stirring until cooked through; drain fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles; blend well. (I leave out the chiles because my two little kids don't like the spice. But before we had kids, the chiles were in and they're great!) Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
In small bowl, combine ricotta cheese and eggs. (You can leave the eggs out and just do the ricotta/cottage cheese. You'll just need a little more. I don't even measure anymore... I just make sure the tortillas are covered sufficiently.)In bottom of 13x9x2 inch baking dish, spread ½ of meat mixture.
Top with ½ of tortillas;
spread ½ of ricotta cheese mixture over tortillas
and top with ½ of grated cheese.
Repeat layering, ending with grated cheese.
Bake, uncovered, in 350 oven 20-30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares. I know it isn't pretty, it all got eaten before I got a picture! And after this picture, it was ALL GONE!
Top with ½ of tortillas;spread ½ of ricotta cheese mixture over tortillasand top with ½ of grated cheese.Repeat layering, ending with grated cheese.Bake, uncovered, in 350 oven 20-30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares. I know it isn't pretty, it all got eaten before I got a picture! And after this picture, it was ALL GONE!Variation:
For a half batch, I used 1lb hamburger, NO taco seasoning, 1/2 tsp Lawry's, ONE 14.5oz can diced tomatoes with chipotle chiles, 8oz tomato sauce, NO green chiles, NO eggs, cottage cheese, and extra thin corn tortillas. I liked it really well. Very easy having the tomatoes and chiles mixed together. It was the perfect spicy-ness for my family without losing any flavor. I liked the thinner tortillas and it didn't overwhelm the dish at all like some tortillas have in the past. Very good. Will probably do it this way from now on!
Baca Juga
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