Recipe Talk

I had a recipe for a Mexican Lasagne that I just loved...so did everyone else!:) I copied it to my computer and of course lost it in the big crash! It was a winner in a contest sponsored by either Rotel or Pace.....can't remember which. It had flour tortillas, beef, taco mix, cream of mushroom and cream of chicken soups, sour cream and I can't remember what all.
If any of you have it, I would be eternally grateful if you could post it!
Thanks, Jackie

hi
try these out !!!!

Ingredients: 1 pound ground beef
1 16 ounce can of tomatoes or 2 cans of Rotel tomatoes
1 package taco seasoning mix
1 10 ounce can of enchilada sauce
1 16 ounce carton of cottage cheese (small curd)
4 ounces grated cheddar cheese
4 ounces grated monterey jack cheese
1 bag of tortilla chips (restaurant style)
....
Process: Brown the meat, add the tomatoes, taco seasoning and enchilada sauce.
Simmer for 20 minutes.
Mix cheeses together and set aside.
Butter a casserole dish and layer the tortilla chips, meat and cheese.
End with a sprinkle of meat and more cheese on the top.
Bake 30 minutes at 375 degrees.

Mexican Lasagna

1 1/2 lbs. ground beef

1 large onion, chopped

2 cloves of garlic, minced

1 tablespoon olive oil

1-2 tablespoons chili powder

1 teaspoon cumin

1 10 ounce can Rotel Tomatoes, drained

1 (15 ounce) can corn, drained

1 (15 ounce) can chili beans, drained

1 package flour tortillas

2 cups four Mexican cheeses

2 cans Old El Paso Enchilada Sauce

Optional: 1/4 can dice tomatoes and 1 Tablespoon fresh cilantro

Heat oil in 3 qt. skillet. Sauté onion and garlic in hot oil. Add ground beef and brown with onion and garlic. Drain well. Add chili powder and cumin, along with one can of enchilada sauce, rotel tomatoes, corn, and beans. Cook together for 5 minutes.

Coat the bottom of a 9 x 13 pan with 1/4 of the remaining can of enchilada sauce. Place two of the flour tortillas on the bottom of the pan (cut to shape if you want to).Cover tortillas with 1/4 of the remaining enchilada sauce, 1/3 of the meat sauce, and 1/4 of the cheese. Cover with two more layers keeping the same order. Cover the three layers with two tortillas and the remainder of the enchilada sauce. Cover the dish with aluminum foil and bake at 350 for 25 minutes.
After 25 minutes, remove the foil, cover the top with the remaining cheese and optional items and bake 5-10 more minutes, until cheese is melted and dish is bubbling

SOUTHWEST LASAGNA

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Ingredients:
9 lasagna noodles, cooked according to package directions
1 can (15 oz.) tomato sauce
1 can (15 oz.) red kidney beans, drained
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
1 container (15 oz.) ricotta cheese
1 egg
1/4 cup chopped fresh cilantro
2 cups (8 oz.) shredded Monterey Jack Cheese
Directions:
To make sauce, in a medium saucepan, combine tomato sauce, beans
and RO*TEL: simmer 10 minutes. To make cheese filling, in a medium
bowl combine ricotta cheese, egg and cilantro. Preheat oven to 325
degrees F. In a 13 x 9 x 2-inch baking pan, layer 1/3 cooked noodles,
1/2 cheese filling, 1/2 sauce, then 1/3 Monterey Jack Cheese. Repeat to
make three layers ending with noodles, sauce, then cheese. Bake for
20 minutes; let sit for 5 minutes before serving. Makes 10 servings.

INGREDIENTS:
1 lb. ground beef
1 large green pepper, chopped
2 cups Prego® Traditional Pasta Sauce
1 1/2 cups Pace® Picante Sauce
1 tbsp. chili powder
8 flour tortillas (6")
2 cups shredded Cheddar cheese
2 cans (2 1/4 oz. each) sliced pitted ripe olives, drained

DIRECTIONS:

COOK beef and pepper in skillet until beef is browned. Pour off fat.

ADD pasta sauce, 1 cup picante sauce and chili powder. Heat to a boil. Cook over low heat 10 min.

SPREAD remaining picante sauce in 3-qt. shallow baking dish. Arrange 4 tortillas in dish. Top with half the beef mixture, half the cheese and half the olives. Repeat layers.

BAKE at 350degreesF. for 20 min. or until hot. Let stand 5 min. Serves 8.

let me know if there they work out for you