![](https://rasoitime.com/wp-content/uploads/Halwai/tex--mex-lasagne.jpg)
Ingredients:
• 12 – Corn tortillas
• 16oz – Tomato sauce
• 1/2 lb – ricotta cheese
• 1/4 cup – grated parmesan cheese
• 1/2 lb – cheddar cheese, sliced thin or grated
• 1 cup – salsa
• 1 – medium onion, chopped
• 3 Cloves – garlic, chopped or minced
• 2 tsp – chilli seasoning
• 2 eggs – slightly beaten
• 4 oz – diced Green chillies
• 6 oz – red kidney beans, drained
• 8 oz – whole kernel corn, drained
• 1 tsp – cumin
• 1/2 tsp – Oregano
• 1 lb – ground Beef
Method:
- Pre-heat oven to 375 degrees C.
- Sautee the ground beef, garlic and onion in a large cast or iron skillet or heavy frying pan until the beef is done.
- Add tomato sauce, salsa, green chillies, chilli powder, cumin, corn and kidney beans.
- Stir to mix and simmer on low heat for 5 minutes, stirring frequently.
- In a separate bowl, combine eggs, ricotta cheese and oregano.
- Arrange 6 tortillas on the bottom of a lightly greased 9-inch x 13-inch deep baking pan.
- You can overlap the tortillas, if needed.
- Then add about half of the meat and tomato sauce.
- Spoon cheese and egg mixture on top of the meat sauce. Add half of the cheddar cheese.
- Add a second alternating layer of tortillas, the meat sauce-cheese mixture and top with remaining cheddar cheese.
- Bake at 375 degrees C for 30 minutes, or till cheese becomes bubbly.
- llow to set for 5 to 10 minutes before serving.
- Serve extra parmesan or shredded cheddar cheese.
Recipe courtesy of Texmextogo