Colón Family Cookbook

I got this recipe from a magazine. I tried it and it became a   favorite with us when Michelle was still in High School and Hugo, my  adoptive Mexican son was in New York. They loved it and so did I.  I made a variation to the recipe using flour tortillas instead of corn tortillas and I like it better. I then gave the dish a new name -- "Mexican Lasagna." Go ahead and try it, you will like it too.

Meats and Poulty: Ruthy's Mexican Lasagna
Name Ingredients
  • 1 pound lean ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 12-ounce can vacuum-packed corn with sweet peppers, drained
  • 1 8-ounce can tomato sauce
  • 1 15 to 16-ounce container ricotta cheese
  • 2 eggs
  • 1 teaspoon dried oregano leaves
  • 1 10-ounce package corn tortillas (12 tortillas)
  • 1 8-ounce package mozzarella cheese, sliced
  • 1 green onion, sliced

About 1 hour before serving:

  1. Preheat oven to 375F. In 10-inch skillet over high heat, cook ground beef, stirring frequently, until all pan juices evaporate and meat is well browned. Stir in chili powder, cumin, and salt; cook 1 minute, stirring constantly. Remove skillet from heat; stir in corn and tomato sauce.
  2. In bowl, with fork, mix ricotta, eggs, and oregano; set aside.
  3. Arrange three-fourths of tortillas on bottom and around side of greased shallow 12-inch round casserole or 13" by 9" baking dish or a large pie dish, overlapping tortillas to form a scalloped edge. Spoon two-thirds of beef mixture into baking dish. Top with ricotta mixture, remaining tortillas, then mozzarella cheese and remaining beef mixture.
  4. Bake casserole 40 minutes or until hot and cheese melts.

    Sprinkle with green onion. Makes 6 servings. About 640 calories per serving.

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Last updated: March 13, 1998
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