Mexican Lasagna 50 Recipe

  • 1 1/2 pounds extra lean ground beef
  • 1 package taco seasoning (12 ounce pkg)
  • 1/4 cup sour cream
  • 2 tablespoons Tabasco Sauce
  • salt and pepper to taste
  • 15 ounces ricotta cheese
  • 27 ounces canned whole green chilies (drain and reserve 2 T. canned juice)
  • 4 tortillas
Preheat oven to 350°. Season meat with a little salt and pepper and then brown. Drain off grease, stir in taco seasoning and enough water to make a paste that mixes easily. In a small mixing bowl, whisk the ricotta cheese, sour cream, reserved chili juice, Tabasco, and 1/2 C. water. Spread a little of the mixture to cover bottom of 9 X 13. Cover sauce with a layer of tortillas, overlapping slightly. Sprinkle meat mixture evenly over entire base. Cover with a single layer of whole green chilies and pour remaining sauce on top. Bake 45-60 minutes. Remove from oven and allow to stand 5 minutes before serving.
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