Mexican Lasagna
From Kayde 14 years ago
- 30 MIN PREP, 15 MIN to make
- Serves 6-8
When my first husband died 15 years ago, it was the week before Thanksgiving. So people brought ham, and ham, and ham. When a friend brought this casserole a couple of weeks later...all 4 kids were at the table (which is rare with 3 teenagers) It was a delicious dinner! Read more It's still a family favorite, and needless to say, I bring this, instead of ham to families going through hard times. See less
Ingredients
- 2 lb hamburger shopping list
- 1 lg container cottage cheese shopping list
- 2 lb mozerella slices shopping list
- 2 c monterey jack cheese shredded shopping list
- 2 eggs shopping list
- 1 tsp parsley shopping list
- 1 tsp cumin* shopping list
- 1 can(s) tomatoes and chiles shopping list
- 2 tsp chili powder* shopping list
- 1 lg bag of tortilla chips shopping list
- * i use taco seasoning in place of these spices shopping list
How to make it
- 1
- brown hamburger till no pink shows. Drain off grease. Add cumin, chili powder and tomatoes and chilies. Simmer until next step is complete
- 2
- Mix together cottage cheese, eggs and parsley
- 3
- Spray large pan with cooking spray. Place tortillas on bottom. Make sure it is completely covered.
- 4
- Layer 1/2 of cheese mixture, then mozzarella slices, meat mixture. Repeat. Top with the Monterrey Jack cheese.
- 5
- Bake at 350 for 10-15 minutes, until cheese is melted.
- 6
- The lasagna can be frozen, to serve later. If frozen, bake 45 minutes.
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