Tex Mex Lasagna Recipe

Tex Mex Lasagna Recipe

Fixings:

* 1 1/2 pounds ground meat

* 1 teaspoon ground cumin

* 1 tablespoon stew powder

* 1/2 teaspoon garlic powder

* 1/4 teaspoon cayenne pepper, or to taste

* 1 teaspoon salt

* 1/2 teaspoon ground dark pepper

* 1 can (14.5 ounces) tomatoes, diced, undrained

* 10 corn tortillas

* 2 cups ricotta cheddar

* 1 cup ground Monterey Jack cheddar with chile peppers

* 1 egg, softly beaten

* 1/2 cup ground cheddar

* 1 1/2 to 2 cups destroyed lettuce

* 1/2 cup slashed new tomatoes

* 4 green onions, slashed (counting green)

* 1 little can (4 ounces) cut ready olives, depleted

Planning:

Earthy colored ground hamburger; channel well.

Add cumin, bean stew powder, garlic powder, cayenne, salt, pepper, and canned diced tomatoes; cook until completely warmed. Cover base and sides of a 13-x 9-inch baking dish with the corn tortillas. Pour hamburger combination over tortillas; place a layer of tortillas over meat blend and put away. Consolidate ricotta cheddar with Monterey Jack cheddar and egg; pour over tortillas. Prepare at 350° for 30 minutes. Eliminate from stove; embellish the top with restricted lines of cheddar, lettuce, tomatoes, green onions, and olives.

Tex-Mex Lasagna formula serves 6.

Tex Mex Lasagna Recipe VIDEO