Mexican Lasagna with Photos

In December of 2006 I posted this recipe on my site and pointed out that I really wanted to make sure everyone knew they could improvise! Mixture of ground beef and/or turkey or even tofu! And the chilies? Leave them out... add more... what do YOU like?

Mexican Lasagna

1 lb. Ground Beef (try a turkey, tofu - mixture!)
1 envelope taco seasoning
1 t seasoned salt
1 can diced tomatoes or about 1 cup fresh diced (I have also used habanero pepper diced tomatoes! Hot and spicy and oh so good!)
15 oz. can tomato sauce ( or 2 - 8 oz.)
1 - 4 oz. can green chilies (leave out if you use habanero pepper Rotel tomatoes or you can use jalapenos too if you like)
1 c ricotta or cottage cheese
2 eggs, beaten
10 flour tortillas
2 1/2 cups shredded cheese

Cook the ground beef and drain. Add taco seasoning, seasoned salt, tomatoes, tomato sauce and chilies. Mix and bring to boil. Reduce heat and simmer 10 minutes.

Mix the ricotta cheese and eggs in a bowl. Preheat your oven to 350. Spread half of the meat mixture in a 9X13 pan. Rip your flour tortillas in half and lay about 5 of them down on top of the meat mixture to cover, overlapping if necessary. Spread half of the cheese mixture over the tortillas. Sprinkle with half of the shredded cheese. Repeat layers. Bake uncovered about 20-30 minutes. Let stand 10 minutes to 'set up' before slicing into squares. Serve with salsa and sour cream if desired.

Layer the tortillas

Lay the flat side of the flour tortillas against the flat side of the pan
Use whatever mixture of cheese that you and your family like!
Cheddar and Monterey Jack is a great mixture!
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