Recipe Name Mexican lasagna Submitted by Guest
Recipe Description Mexi corn lasagna adapted from Pace Picante Cookbook
Quantity 0 Quantity Unit
Prep Time (minutes) 30 Cook Time (minutes) 35 Ready In (minutes) 65
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amount Measure Ingredient
1
poundCoarsely ground pork (browned, drained and crumble
1
package (10 oz)corn, frozen organic
1
can, 15 oz (303 x 406)tomato sauce, use 15 oz can
2
cupsblack beans organic
8
ouncessalsa (your choice of heat)
10
tortillas, medium (approx 6" dia)tortillas, corn, organic
16
ouncescottage cheese fat free
2
eggs(Large) Free Roaming Organic Brown Eggs
2
ouncesgrated romano cheese
8
ouncesshredded cheddar cheese
Steps
Sequence Step
1Brown ground pork and drain.
2Mix tomato sauce, salsa, corn and black beans with pork and simmer for 5 minutes.
3Grease a 13x9" casserole dish and line with half the tortillas.
4Spread half the pork mixture on top of tortillas.
5Lightly beat eggs and mix with cottage cheese and grated romano.
6Spread cottage cheese mixture on top of pork mixture.
7Put remaining tortillas on next.
8Spread remaining pork mixture on top of tortilla layer.
9Bake at 375 for 30 minutes.
10Remove dish from oven and spread shredded cheddar on top and let sit 10 minutes.