Sunday, November 19, 2017

MEXICAN LASAGNA


Before going into the oven









MEXICAN LASAGNA

Good enough for company too, I think.   All those lovely Mexican flavors in an easy casserole dish.  This was particularly tasty served with The Works Romaine Lettuce Salad and Creamy Ranch Dressing.   I will share the salad soon enough.  To make this easier, you can use commercial low-carb tortillas or you can simply leave out the tortillas altogether!  In hindsight, I think I would use commercial low-carb tortillas or make my tortillas from yesteryear which do have gluten in them but are low-carb.  My Miracle Dough Tortillas are fantastic normally but not as good in this dish.

2 lbs lean ground beef (0.9 kg)
1/2  cup chopped onion, optional (125 mL)
4 garlic cloves, crushed
4 tsp dried parsley (20 mL)
2 tsp dried basil (10 mL)
1 tsp ground cumin (5 mL)
1 tsp salt (5 mL)
1 tsp hot chili powder, OR less (5 mL)
1/4  tsp black pepper (1 mL)
1 cup water (250 mL)
1/2  cup mild or medium salsa (125 mL)
1/4  cup tomato paste (50 mL)
2 cups ricotta cheese (500 mL)
1 cup grated Monterey Jack, OR Mozzarella cheese (250 mL)
1 egg, fork beaten
1 cup Cheddar cheese (250 mL)

In large skillet, cook ground beef, onion and garlic, adding parsley, basil, cumin, salt, chili powder and black pepper.  When beef is browned, pour off fat.  Stir in water, mild or medium salsa and tomato paste.  Bring to boil; reduce heat and simmer 10 minutes.

Prepare the Miracle Dough Tortillas, OR use commercial low-carb tortillas.  Bake them 7 to 10 minutes.  They must not be too doughy.

Layer 31/2 Tortillas on bottom of 9 x 13-inch (3 L) glass dish. Cut to size and use extra pieces to cover bottom of glass dish. Spread savory beef over top.  Cover with remaining 31/2 Tortillas.  In medium bowl, combine ricotta cheese, Monterey Jack cheese, OR Mozzarella cheese and egg.  Spread over top of Tortillas.  Garnish with remaining Cheddar cheese, in diagonal rows, leaving spaces in between.  Bake in 350°F (180°C) oven 30 minutes.  If desired, for company fare, after baking, garnish diagonal spaces alternately with chopped tomato, chopped lettuce or chopped green onions and black olives. 

Yield:  10 servings
1 serving
539.8 calories
38.2 g protein
37.9 g fat
0.7 g fiber
9.4 g net carbs


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