Mexican Lasagna

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Mexican Lasagna Empty Mexican Lasagna

Post  Admin on Sun Jan 02, 2011 11:04 am

Mexican Lasagna

1 pound lean ground sirloin
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped green bell pepper
1 (14 1/2 oz) can tomatoes, crushed
1 (14 1/2 oz) can enchilada sauce, divided
salt and pepper to taste
4 slices light American cheese
1 cup low fat cottage cheese
1 egg white, beaten
6 medium flour tortillas, cut into thirds

Combine ground sirloin with first four ingredients in pan, cooking
over medium heat. Drain any fat. Add tomatoes, 2/3 of the can of
enchilada sauce, and salt and pepper to taste. Bring to boil; reduce
heat and simmer for 10 minutes. Meanwhile, combine both cheeses and
egg white in food processor until blended and American cheese is in
pieces; set aside. In frying pan coated with no stick cooking spray,
heat remaining enchilada sauce a little at a time and fry flour
tortillas until all have been done. Spoon one third meat mixture into
a 13x9 baking dish. Spoon half cheese mixture over meat. Top
with half of tortillas. Repeat layers ending with meat. Bake at 350
for 25 minutes. Let stand for 5 minutes before cutting.


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