Mexican Lasagna


Prepare this main course ahead of time and you’ll always have a hearty meal on hand fit for a hungry cowboy crew.


1 pound ground beef or turkey
1 15-ounce can of black beans, drained
1 bunch of chopped green onions 1 cup diced green peppers
1 cup frozen corn
1 package taco seasoning mix
2 cups water
1 14.5-ounce can diced tomatoes, undrained
1 4-ounce can diced green chiles, undrained
1 15-ounce container ricotta cheese
2 eggs
8 10-inch flour tortillas
2½ cups shredded cheddar cheese
1 8-ounce container sour cream
¼ cup salsa
Cooking spray

Preheat oven to 400 degrees. Brown meat in a skillet until cooked throughout. Add black beans, green onions, green peppers, corn, taco seasoning mix, water, diced tomatoes and green chiles. Reduce heat and simmer.

In a medium bowl, mix together ricotta and eggs. Coat a shallow baking dish with cooking spray. Cut tortillas in half to make layering easy. Build layers of the tortillas, meat mixture and ricotta mixture until all are used. Bake for 20 minutes, then top with shredded cheese and bake 10 more minutes, or until cheese is melted.

In a small bowl, mix together sour cream and salsa, and serve on the side. Garnish with green onions and avocado.


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