Mexican lasagna



Tortilla bread: 12 pieces

Ground meat: 500 grams

Ricotta cheese: 250 grams

Tomatoes: 500 grams (chopped)

Parmesan cheese: 1/3 cup (grated)

Cheddar cheese: 1/4 cup

Vegetable oil: 2 tablespoons

Tomato sauce: 1 tablespoon

Cumin: 1 teaspoon

Corn: half a box

Red beans: 1 cup

Eggs: 2 pieces (scrambled)

Onions: 1 piece (chopped)

Garlic: 3 cloves

How to prepare

Sauté the onions in the oil with the garlic and the meat, and stir the mixture until soft, then add the tomatoes, sauce, corn, beans and salt and leave it on the stove for 5 minutes.

In a bowl, whisk together eggs, parmesan, ricotta, and oregano.

Start by arranging the tortilla slices, then pour a portion of the cheese mixture over it and sprinkle a portion of the cheddar on top.

Top with tortilla slices, then the meat mixture, then cheese, then cheddar and so on until the quantities are finished.

Put the tray at a temperature of 180 ° C, leave it for 10 minutes, then cut it and serve.

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