Recipes / Mexican Lasagna

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Mexican Lasagna



  • 1 1/2 pounds Ground Beef
  • 1 each Package Taco Seasoning Mix
  • 1 teaspoon Seasoning Salt
  • 1 cup Furmano's Diced Tomatoes
  • 1 7/8 cups Furmano's Tomato Sauce
  • 4 ounces Green Chiles, Diced
  • 1 cup Ricotta Cheese
  • 2 each Eggs, Beaten
  • 1 dozen Tortillas
  • 2 1/2 cups Monterey Jack Cheese, Shredded
  1. In large skillet, brown beef until cooked; drain fat.
  2. Add taco seasoning mix, seasoning salt, Furmano's Diced Tomatoes, Furmano's Tomato Sauce and chiles; blend well. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes.
  3. In a small bowl, combine ricotta cheese and beaten eggs.
  4. In the bottom of a 9"x13" dish, spread half meat mixture. Top with half of the tortillas. Spread half of the ricotta and egg mixture over the tortillas. Top with half of the shredded cheese. Repeat.
  5. Bake uncovered at 350 degrees for 20-30 minutes or until hot and bubbly. Let stand 10 minutes before cutting.