Mexican Lasagna





1 pound ground beef

1 1/2 cups corn, thawed if frozen, drained if canned

1 15 oz can tomato sauce

2 cups salsa

1 tablespoon chili powder

1/2 tablespoon cumin

16 oz ricotta

2 eggs, beaten

1/4 cup parmesan

1 teaspoon oregano

1/2 teaspoon garlic salt

12 corn tortillas

1 cup shredded cheddar


Brown ground beef. Drain, if necessary. I use 93% lean so this usually isn’t needed.

Add corn, tomato sauce, salsa, chili powder, & cumin. Simmer 5 minutes.




Lightly spray 9×13 pan with cooking spray. Arrange 6 tortillas on bottom & sides of pan, overlapping where necessary.




Spoon half of of meat mixture over top.




Combine eggs, ricotta, parmesan, oregano, & garlic salt. Spread over meat mixture. Dropping spoonfuls of the cheese around the pan & then spreading is easier than dumping it all in the middle & spreading.





Arrange remaining 6 tortillas over cheese.




Spoon remaining meat mixture over top. Bake at 375 for 30 minutes.

Top with cheddar cheese & return to oven until cheese is melted.



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