Cook Time: 35 minutes
Ingredients:
- 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
Preparation:
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.
Tex-Mex Lasagna recipe serves 6
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