Tortilla Lasagna
Karen Seavers
Lasagna with a Mexican twist using tortillas in place of lasagna noodles.
ingredients
- 1 lb ground beef
- 1 cup water
- 1 envelope taco seasoning
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 12 oz (1 1/2 cup) sour cream
- 1 1/2 tsp chili powder
- 2 cups (8 oz) shredded Monterey Jack cheese
- 2 cups (8 oz) shredded cheddar cheese
- 1 Tbs cornmeal
- 10 flour tortillas (6 inches)
- 1 jar (8 oz) salsa
- 1 small onion sliced
directions
- 1
In a large skillet, cook beef over medium heat until browned; drain. Stir in the water, taco seasoning, garlic powder, and cayenne. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
- 2
Meanwhile, in a small bowl, combine sour cream and chili powder. In a large bowl, combine cheeses; set aside. Sprinkle cornmeal into a greased 13x9x2 baking dish. Arrange five tortillas, overlapping, in the bottom of the prepared dish. Spread with 1/2 cup salsa. Layer with half of the meat mixture, onion, and sour cream. Sprinkle with 1 1/2 cups cheese mixture. Repeat layers.
- 3
Bake uncovered at 375 degrees for 40 minutes. Sprinkle with the remaining cheese mixture. Bake 10 minutes longer or until the cheese is melted. Let stand 10 minutes before cutting.
Source: Karen Seavers
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