Main Dishes - Beef
MEXICAN LASAGNE - Lisa S - Mandeville, LA
|
pkg. of 10 flour tortillas |
1 |
2 |
3 |
4 |
5 |
6 |
|
ground beef |
1 lb. |
2 lbs. |
3 lbs. |
4 lbs. |
5 lbs. |
6 lbs. |
|
salsa |
1 c. |
2 c. |
3 c. |
4 c. |
5 c. |
6 c. |
|
tomato sauce (15 oz can) |
1 |
2 |
3 |
4 |
5 |
6 |
|
taco seasoning mix |
1 pkg. |
2 pkg. |
3 pkg. |
4 pkg. |
5 pkg. |
6 pkg. |
|
cottage cheese (16 oz container) |
1 |
2 |
3 |
4 |
5 |
6 |
|
eggs |
2 |
4 |
6 |
8 |
10 |
12 |
|
oregano |
1 t. |
2 t. |
3 t. |
4 t. |
5 t. |
6 t. |
|
shredded cheese |
1 1/2 c. |
3 c. |
4 1/2 c. |
6 c. |
7 1/2 c. |
9 c. |
Assembly Directions:
Brown meat, drain and discard fat. Stir in the salsa, tomato sauce and taco
seasoning. Simmer for 5 min., stirring frequently. In a separate bowl, mix cottage
cheese, eggs and oregano. Line bottom of lightly greased 13x9 with 1/2 of the
tortillas overlapping the edges. Top with 1/2 of the meat mixture. Spoon cottage
cheese mixture over meat. Arrange remaining tortillas over cheese mixture. Top
with the remaining meat sauce and distribute the shredded cheese over all.
Freezing
and Cooking Directions:
Cover the pan tightly with freezer wrap, foil, or a 2-gallon freezer bag and
freeze. To serve, thaw and bake at 375 degrees for 35-45 minutes or until thoroughly
heated.
Comments:
I make this recipe and use two 8x8 pans instead.
This page was last updated on Monday, June 02, 2008.
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