Tex Mex Lasagna

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Head Chef
Oct 24, 2004

  • 1 1/2 pounds ground beef
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 can (14.5 ounces) tomatoes, diced, undrained
  • 10 corn tortillas
  • 2 cups ricotta cheese
  • 1 cup grated Monterey Jack cheese with chile peppers
  • 1 egg, lightly beaten
  • 1/2 cup grated Cheddar cheese
  • 1 1/2 to 2 cups shredded lettuce
  • 1/2 cup chopped fresh tomatoes
  • 4 green onions, chopped (including green)
  • 1 small can (4 ounces) sliced ripe olives, drained
Brown ground beef; drain well.
Add cumin, chili powder, garlic powder, cayenne, salt, pepper, and canned diced tomatoes; cook until thoroughly heated. Cover bottom and sides of a 13- x 9-inch baking dish with the corn tortillas.Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine ricotta cheese with Monterey Jack cheese and egg; pour over tortillas. Bake at 350° for 30 minutes. Remove from oven; garnish the top with narrow rows of Cheddar cheese, lettuce, tomatoes, green onions, and olives.

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