4/3/12

Mexican Lasagna - a Family Favorite! (No pasta or lasagna noodles!)

Mmmmmexican Lasagna!  A family favorite!

This is a recipe I've been making for years and years...  but tweaking it with some low carb tortilla's and watching the sugar in the tomato products meant that I was able to make it last night for dinner and it was a huge hit.  Here's the deal.  You can make this ground beef.  However, if you are frugal and you keep leftover cooked chicken from previous meals and have it in the freezer - take it out!  Use it up!  I was able to use up leftovers from the freezer for all the chicken in this recipe and it felt like I was getting a 'free' meal since I saved about $8 by not having to purchase chicken breast for this!  If you don't have anything in the freezer or fridge to use up - no worries.   Make this with ground beef, chicken, ground turkey... play with your food!

Mexican Lasagna

1 - 2 lbs. ground beef, chicken, turkey, etc. 
1 envelope taco seasoning
1 t seasoned salt
2 cups diced tomatoes (or use canned if you prefer)
1 T jalapeno's, diced fine (optional if your family hates them)
1 T onion (another option!)
1 - 6 oz. can tomato paste with 3 empty cans of water OR use 15 oz. can tomato sauce
1 1/2 c sour cream  OR  ricotta or cottage cheese
2 eggs
10 flour tortillas (any style - low carb, etc. is fine too)
2 1/2 - 3 c shredded cheese

Cook the ground beef (if you are using) and drain.  If you are using already cooked beef, chicken, etc. place it in a large pan on the stove top.  When hot, add the taco seasoning, salt, tomatoes, paste and water or tomato sauce, jalapeno's and onions if you are using them.  Bring to a boil.  Reduce and simmer about 10 minutes while you mix the sour cream OR ricotta/cottage cheese with the eggs in a bowl.  Preheat the oven to 350. 

Spread half the meat mixture in a 9X13 inch pan.  Cut your flour tortilla in half.  Layer about 5 of them over the meat.  Spread half the sour cream or cottage cheese mixture over the tortillas.  Sprinkle with half the shredded cheese.  Repeat the layers with the rest of the meat, tortillas, sour cream or cheese mixture and top with the rest of the shredded cheese.  You can now use green olives or black olives on top if your family likes them. 

Bake uncovered about 20-30 minutes until golden brown, bubbly and hot.  Let it stand 10 minutes to 'set up' for easier cutting.  You can serve this as is or offer sour cream, guacamole, salsa, etc.




I used cooked, leftover chicken.  But you can make this with ground beef too.

Your flour tortillas become the 'noodles'

Let stand about 10 minutes for easier cutting

1 comment:

  1. Hi I’m Heather! Please email me when you get a chance! I have a question about your blog. HeatherVonsj(at)gmail(dot)com

    ReplyDelete

Thank You so much for your comment!

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