Thursday, September 10, 2009

Recipe: Mexican Lasagna

This is one of our favorites. (from Easy Chef's One Million of the world's best Recipes)

1 lb. ground beef
1/2 c. chopped onion
2 cloves minced garlic
Cumin to taste
Chili powder to taste
1/2 c. enchilada sauce
1 (16 oz.) can peeled tomatoes
6 flour tortillas
8 oz. Philadelphia cream cheese
1 sm. jar salsa
1/2 c. grated Monterrey Jack cheese

Brown meat, onion, and garlic. Preheat oven to 350 degrees. When meat and seasonings are browned, pour fat off meat. Add spices, enchilada sauce (except 12 teaspoons, this will be spread over tortillas) and tomatoes with juice. Bring to boil. Cover and simmer for at least 10 minutes. Spread 1/6 cream cheese and a little of the salsa sauce you put on side on each tortilla and fold in half. Pour half of meat mixture in 9x13 inch casserole. Arrange tortillas on top. Pour remaining enchilada sauce over tortillas. Pour remaining meat mixture over tortillas. Bake at 350 degrees for 15 minutes covered with foil. Sprinkle cheese on top and bake 5 minutes more uncovered. Serves 8-10 people.

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