Mexican Lasagne

Ingredients:
  • 1 Pound lean ground sirloin
  • 1/2 cup celery - chopped
  • 1/2 cup onion - chopped
  • 2 Cloves garlic - minced
  • 1/4 cup green bell pepper - chopped 14 1/2 oz.
  • 1 can tomatoes - crushed 14 oz.
  • 1 can enchilada sauce, divided salt and pepper - to taste
  • 4 Slices light - 1/3 less fat American cheese
  • 1 cup lowfat cottage cheese
  • 1 egg white - beaten
  • 6 Medium flour tortillas - cut in thirds
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Preparation:

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 soft.

Remove, continuing to add sauce and fry tortillas until all have been done.

Spoon one-third meat mixture into a 12x8x2-inch baking dish.

Spoon half cheese mixture over meat.

Top with half of tortillas. repeat layers ending with meat.

Bake at 350° F for 25 minutes. Let stand for 5 minutes before cutting.

Servings: 8
Source:
Submitted by: Recipe Group Member
Date:


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