Mexican Lasagna



8 servings



1-1/2 lb. lean ground beef
1 pkg. (1-1/4 oz.) Lawry's Taco Seasoning Mix
1 tsp. Lawry's seasoned salt
1 cup diced tomatoes, fresh or
2 cans (8 oz. each) tomato sauce
1 can (4 oz.) diced green chiles
1 cup ricotta cheese
2 eggs, beaten
10 corn tortillas
2-1/2 cup (10 oz. each) grated Monterey Jack cheese


In large skillet, brown beef, stirring till cooked through and drain. Add seasoning mix, seasoned salt, tomatoes,tomato sauce and chiles; blend well. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes. In small bowl, combine ricotta cheese and eggs. In bottom of 13x9x2-inch baking dish spread 1/2 of meat mixture. Top with 1/2 of tortillas, spread 1/2 of ricotta chhese mixture over tortillas and top with 1/2 of grated Montery Jack Cheese. Repeat layers, ending with grated cheese.

Bake uncovered in 350°F oven for 20 to 30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.

Author's Comments

This may be assembled early in day and refrigerated covered. Just add 10 to 15 minutes to baking time. Also freezes well.

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