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Mexican Lasagna - Quick, easy and without the mess.

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  • Jacqueline McGrath
    Mexican Lasagna submitted by Jacqueline McGrath (tired of the Mess with Tacos, look no further) 11/2 lb lean ground beef 10-12 flour tortillas 28 oz. can diced
    Message 1 of 1 , Dec 1, 1999
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      Mexican Lasagna submitted by Jacqueline McGrath
      (tired of the Mess with Tacos, look no further)
      11/2 lb lean ground beef
      10-12 flour tortillas
      28 oz. can diced tomatoes
      1 cup Monterey or mozzarella cheese
      3 tsp.. Taco Seasoning
      1 Tbs.. Chili Seasoning
      2 Tbs.. Sundried Tomato & Herb Dip Mix
      2 tsp.. Herb & Garlic Dip Mix.
      1 egg
      2 cups ricotta cheese
      1 can beans,Kidney, black or pinto (optional)

      Brown beef, drain . Add Taco seasoning, Chili powder, Herb & Garlic, optional beans and tomatoes. Heat thoroughly. Cover bottom of a 13x9" baking dish with tortillas. Pour beef mixture over. Place another layer of tortillas over meat and set aside.
      Combine the cheeses, egg and Sundried Tomato dip. Mix well and pour over tortillas and meat mixture. Layer till you have your desired effect.
      Bake at 350 for 30 minutes. In the meantime mix up fresh Salsa with the flavor you prefer.
      Once cooked remove from the oven, sprinkle rows of cheese, shredded lettuce, green onion and olives on top of casserole. Yields 6-8 servings
      Fantastic for that quick dinner for the kids. Can be made in advance and frozen.
      Enjoy!
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