Saturday, February 12, 2011

Mexican Lasagna

1 lb ground beef
1/2 large yellow onion, chopped
1 green bell pepper, chopped
2 Tbls minced garlic
2 Tbls cumin
1 Tbls chili powder
1 28oz can diced tomatoes
1 small can sliced ripe olives
24oz ricotta
1 lb shredded mozzarella, divided
2 eggs
1 large can enchilada sauce
20 corn tortillas

Preheat oven to 375*.

Brown the beef and onion in a large skillet. (If using 94% lean, you may need to add a tablespoon of olive oil to lubricate the pan). Add bell pepper and garlic. Cook one minute. Add the cumin, chili powder, diced tomatoes, and olives. Bring mixture to a boil. Simmer 10 minutes. Cool.

While beef mixture is cooling, mix ricotta, 2 cups of mozzarella, and two eggs until thoroughly combined.

Pour the can of enchilada sauce into a small, wide dish.

Layer 1/3 of the beef mixture in a 13x9 inch pan.

Dip corn tortillas in enchilada sauce and layer on top of the beef mixture, about 5 tortillas per layer. Top with the cheese mixture.

Repeat layers twice more. Finish with the last 5 tortillas. Pour the remainder of the sauce over the top. Add the remaining 2 cups of mozzarella. Bake for 55 minutes.


This doesn't necessarily plate pretty, but it tastes good. If you don't have other peoples' taste buds to worry about, spice it up!

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