8 Mission® Corn Tortillas cut in half, making 2 half moons 1 1/2 lbs. Lean Ground Chuck (or have butcher grind stew meat) 1 large Onion chopped 2 Jalapeno Chiles chopped 1 Clove of Garlic minced 2 cans (1 pound each) Tomatoes 1/4 tsp. each, paprika, garlic powder, salt and pepper 2 Tbsps. Lawry's® Taco Seasoning Mix 1 can (4 1/2 ounce) Olives chopped 1/4 cup Salad Oil 1/2 lb. Ricotta Cheese 1 Egg beaten 1/2 lb. Monterey Jack Cheese thinly sliced 1/2 cup Cheddar Cheese shredded
1. Brown the beef, onion, 1 1/2 chiles and garlic in a large skillet until meat is crumbly. Add the tomatoes, seasonings and olives. Stir well, reduce heat and simmer for 10 minutes. 2. Heat oil in a small skillet. Dip the tortillas, one at a time, in the hot oil to soften. Drain on paper towels. 3. Combine the ricotta cheese and egg. Spread 1/3 of the meat mixture in the bottom of a 13x9x2 inch baking dish. Cover the meat sauce with half of the Jack cheese and half of the ricotta mixture. Top with layer of tortillas, placing cut edge toward outside of dish. Repeat layers one more time ending with the meat sauce. Sprinkle with Cheddar cheese. Garnish with remaining chopped Jalapenos. 4. Bake in pre-heated 350F oven for 25-35 minutes, or until crisp and bubbling. Let stand 5 minutes before cutting. Serve with tossed green salad and fresh fruit.
Enjoy this delicious Mexican lasagna Mexican recipe!