Tortilla Lasagna

A south of the border dish with beef, ricotta cheese, mexican flavored cheese using tortillas instead of lasagna noodles.

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Ingredients:

• 1 lb ground beef  
• 1 red onion sliced  
• 1 can Hunt's Roasted Garlic Tomato Sauce  
• 1 1/2 cups tomatoes, diced and drained  
• 1 can Hunt's tomato paste  
• 1-2 cloves garlic, chopped  
• 1 cup part-skim ricotta cheese  
• 1 egg  
• 2 Tbsp. Old El Paso Green Chilies, finely chopped  
• 1 1/2 cups Kraft Tex-Mex Nacho Shredded Cheese  
• 6 - 10 inch flour torillas, cut into 2 x 5 inch strips  
• salt to taste.  

Method

Spray a large skillet with cooking spray. Heat over medium-high heat; add beef and red onion and brown. Drain. Add tomato sauce, diced tomatoes, tomato paste, and garlic. Bring to a boil, reduce heat and simmer 20 minutes. In a small bowl, combine ricotta, egg and chilies; set aside. Preheat oven to 375 F. In a 9 x 13 inch baking dish sprayed with cooking spray, spread 1 cup meat sauce mixture over bottom. Layer 1/3 of the tortilla pieces, 1 1/2 cups meat sauce mixture, 1/2 the ricotta mixture, and 1/2 cup of the shredded cheese. Repeat layers ending with tortilla, sauce and shredded cheese. Bake, covered, in the preheated oven for 30 minutes or until hot and bubbly. Remove cover and bake for another 5 minutes.

Notes:

Number of servings: 8

Submitted By: suzywil46631
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