This Mexican version of Italian lasagna uses corn tortillas in place of noodles and is a wonderful dish to enjoy with others or with leftovers. It serves eight and is another one of our favorites from Diane Clement’s “Zest for Life” cookbook. Serve with sour cream and chopped green onions if you like.
1 tablespoon vegetable oil
1 1/2 pound ground beef (use lean beef)
1 onion, finely chopped
2 cloves garlic, crushed
1/2 cup Heinz chili sauce
2 cans (28 oz size) chopped tomatoes
1 cup mild taco sauce
Pepper to taste
2 cans (4 oz size) chopped mild chilies
18 (6 inch size) corn tortillas
8 cups grated Monterey Jack cheese (I used 6 cups of Mexican cheese blend)
1/2 cup finely chopped green onions
In a large fry pan, heat the oil and saute the beef until brown. Drain well, reserving 2 tablespoons of the fat. Set the beef aside.
Saute the onion and garlic in the reserved fat until the onions are softened. Add the chili sauce, tomatoes, taco sauce, cinnamon, pepper and cooked beef. Bring to a boil and simmer for 30 minutes, stirring often. Add the chilies and stir. Cool.
In a large lasagna-type pan (13×9 inches), layer 6 tortillas, one-third of the tomato sauce mixture, and one-third of the cheese. Repeat layers, ending with sauce and cheese. Pat down well. (You can prepare ahead to this point, then refrigerate the dish covered until ready to cook.)
Bake at 350 degrees for 30-40 minutes or until hot and bubbly. Just before serving, spoon some sour cream in a strip down the middle of the casserole and sprinkle with the green onions. Serve with additional sour cream and onions on the side.
Credit: Zest for Life