Thursday, May 20, 2010

Mexican Lasagna

This is a little spicy for some of my kids, you can substitute a can of regular diced tomatoes for the RoTel tomatoes and chilies if you like. I like the flavor as is.

Mexican Lasagna
1 lb. ground beef, browned with some onion
1 can refried beans
1 can Ro Tel tomatoes and chilies
1 can (8 oz.) tomato sauce
1 tsp. chili powder
1 small container ricotta cheese (or choose another cheese you like)
1/2 c. grated Monterrey jack or cheddar
tortillas (flour or corn)
sour cream and taco toppings to serve

In a casserole dish, line the bottom with tortillas, tear them to fit the empty spaces.  Spread tortillas with 1/3 can refried beans, then layer on 1/3 of the ground beef and 1/3  of the tomatoes.  Top with 1/3 the ricotta.  Add another layer of tortillas, repeat layers two more times, ending with tortillas on top.  Mix the chili powder with the tomato sauce and pour over all.  Top with the grated cheese.  Microwave on high for 10 min. Serve with sour cream and any taco topping you like.  Serves 6-8

Jenny
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