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
Poulty: Ruthy's Mexican Lasagna
- 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
hour before serving:
- 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.
- In bowl, with fork, mix ricotta, eggs, and oregano; set aside.
- 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
- 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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