Friday, February 20, 2009

Mexican Lasagna

Need a yummy lasagna variation that doesn't take hours to bake? Try this one! Instead of noodles, you use corn tortillas (making it gluten free for the wonderful Celiacs in my life) and tastes pretty darn good!
Mexican Lasagna

1 1/2 lbs. lean ground beef
1 pkg.taco seasoning mix
1 tsp. Lawry's seasoned salt
1 c. diced tomatoes, fresh or canned
1 (15-oz.) can tomato sauce
1 (4-oz.) can diced green chilies
1 c. ricotta cheese
2 eggs, beaten
1 t. dried cilantro
10 corn tortillas
2 1/2 c. grated Monterrey Jack cheese

In large skillet, brown ground beef, stirring until cooked through, drain fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce, and chilies and blend well. Bring to a boil. Reduce heat, then simmer, uncovered, for 10 minutes.

In a small bowl, combine ricotta cheese, eggs, and cilantro.

Now you can assemble your lasagna!

In bottom of a 13 x 9 x 2 in. baking dish, spread 1/2 cup of the meat mixture. Top with 1/2 tortillas (I cut mine in half to make it fit the dish easier); spread 1/2 of ricotta cheese mixture over tortillas and top with 1/2 of the grated Monterrey Jack cheese. Repeat layering, ending with grated cheese. Bake, uncovered, in 350 degree oven 20-30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.

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And what's the perfect companion to... well, just about any entree? Asparagus. I saw this while I was at the store yesterday and it was just calling to me. I just sauteed it up with some butter, coarse salt, and True Lemon (crystallized lemon juice), then right before taking it off the heat, I added a little bit of chopped parsley. Even Isaac devoured it.

2 comments:

  1. Oh that looks so good! We are big fans of asparagus as well. I'm excited to try it all!

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  2. I tasted this when Cloey made it the other night. It is very good! I'm glad the recipe is here, because I wanted it! The asparagus is so good, too, and is on sale right now in a lot of grocery stores.

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