MI Coop Kitchen

B.D.’s Tex-Mex Lasagna

Recipe by
Great Lakes Energy Cooperative  
Cook: 20 | Servings: 12

Ingredients

  • 1 pound lean ground beef
  • 1 pound mild chorizo sausage
  • 1 package taco seasoning mix
  • 1 teaspoon cumin, optional
  • 1 (15-ounce) cup diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 can (4oz) diced green chilies
  • 1 pound ricotta cheese
  • 2 eggs, beaten
  • 1 package (10 to 12) soft flour tortillas
  • 1 (8-ounce) package Monterey Jack cheese, shredded
  • 1 (8-ounce) package Colby cheese, shredded
  • 1/4 cup red bell pepper, diced
  • 1/4 cup green bell pepper, diced
  • 4 ounces sliced black olives

Directions

In large pan, brown ground beef and chorizo until all pink disappears; drain fat. Add taco seasoning, cumin, tomatoes, tomato sauce and green chilies. Mix well and bring to light boil. Reduce heat, simmer uncovered for 10 minutes. In small bowl, combine ricotta and eggs. In bottom of 13 x 9 x 2 inch baking dish, spread half of the meat mixture. Top with half of the tortillas, torn into quarters. Spread half of the ricotta-egg mixture over tortillas, top with half of the shredded cheese. Repeat layer, topping with diced peppers and sliced olives. Bake uncovered at 350 F for 20 minutes. Let stand for 5 to 10 minutes before cutting.

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