Lawry’s Mexican Lasagna recipe
YIELD
6 servingsPREP
20 minCOOK
50 minREADY
80 minIngredients
Directions
Cook ground beef in large skillet over medium heat until browned and cooked through, about 8 minutes.
Drain off fat.
Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles.
Mix well and bring to boil.
Reduce heat and simmer, uncovered, 10 minutes.
Combine ricotta cheese and eggs in small bowl.
Spread ½ meat mixture in 13 x 9-inch baking dish .
Place 5 tortillas over meat mixture.
Spread ½ ricotta cheese mixture over tortillas and sprinkle with ½ Jack cheese.
Repeat layers.
Bake uncovered at 350℉ (180℃) F until cheese is melted and lightly browned, 20 to 30 minutes.
Let stand 10 minutes before cutting into squares for serving.
Comments
I have been making this for 15 years and my husband loves it. I picked up a recipe card at Albertson's one day and have used it ever since. My dog chewed up the bottom corner and I was so relieved to find it on line. Thank you for posting. I could have done it all by heart except the time.
A family favorite for over 20 years. I've taken it to pot lucks and it never fails that I get asked for the recipe.
Just made this deliciousness! I added a layer of black beans with beef chorizo. I can't believe I never thought to try something like this before!
Can this be made ahead of time—freeze or refrigerated a day before?
I went to the Lawry’s plant on a field trip a long time ago. We ate in the cafe and this is what I had, and they gave us a stack of recipes with this included. I’ve been making it for years, my family and friends love it. I also add about a half bag of frozen corn to it and sliced scallions sprinkled on top. They’re nice additions!