Spicy Mexican Lasagna
Spicy Mexican Lasagne recipe
Yield
12 servingsPrep
15 minCook
50 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
|
|
| 1 | teaspoon |
seasoned salt
|
|
| 1 ¼ | ounces |
taco seasoning mix
|
*
|
| 1 | cup |
tomatoes
diced, fresh or canned |
|
| 16 | ounces |
tomato sauce
|
|
| 4 | ounces |
green chili peppers, canned
diced |
|
| 8 | ounces |
ricotta cheese
|
|
| 2 | large |
eggs
|
|
| 9 |
corn tortillas (6-inch)
|
*
|
|
| 10 | ounces |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 5 | ml |
seasoned salt
|
|
| 36.1 | ml/g |
taco seasoning mix
|
*
|
| 237 | ml |
tomatoes
diced, fresh or canned |
|
| 462.4 | ml/g |
tomato sauce
|
|
| 115.6 | ml/g |
green chili peppers, canned
diced |
|
| 231.2 | ml/g |
ricotta cheese
|
|
| 2 | large |
eggs
|
|
| 9 | each |
corn tortillas (6-inch)
|
*
|
| 289 | ml/g |
monterey jack cheese
shredded |
|
Directions
Brown ground beef in large skillet until crumbly.
Drain fat.
Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chiles.
Blend well.
Bring to boil.
Reduce heat and simmer, uncovered, 10 minutes.
In small bowl, combine ricotta cheese and eggs.
In bottom of 13x9-inch baking dish , spread half of meat mixture.
Top with half of tortillas.
Spread half of ricotta cheese mixture over tortillas and top with half of Jack cheese.
Repeat once more, ending with grated cheese.
Bake, uncovered, at 350℉ (180℃) F for 20 to 30 minutes.
Let stand 10 minutes before cutting into squares.
