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Mexican lasagna

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Ingredients/Components

ground beef
ground cumin
chili powder - 1 Tbsp
garlic powder - 1/4 tsp
red pepper or less - 1/4 tsp
black pepper - 1 tsp
salt - 1 tsp
canned tomatoes, chopped - 2 c
to 12 corn tortillas - 10 item
small curd cottage cheese, drained - 2 c
grated Monterey Jack cheese with peppers - 1 c
egg - 1 item
grated Cheddar cheese - 1/2 c
shredded lettuce - 2 c
chopped fresh tomatoes - 1/2 c
green onions, chopped - 3 item
sliced black olives - 1/4 c
recipes cornmeal pastry for a 9-inch 2-crust pie - 2 item
sugar - 1 c
flour - 1/3 c
ground cloves - 1/4 tsp
cinnamon - 1/2 tsp
ground red pepper - 1/8 tsp
large green tomatoes, sliced 1/4-inch thick do not use stem end - 6 item

How to make mexican lasagna:

Preheat the oven to 425°. Roll out half the dough and fit it into a 9-inch pie pan. Roll out the remaining dough and set it aside on waxed paper or a lightly floured surface. Cover with waxed paper to avoid drying out.

Put the sugar, flour, salt, cloves, cinnamon and red pepper together in a shallow bowl. Stir with a fork to mix. Take 1/3 of the tomato slices at a time, toss and turn them in the sugar mixture so they are evenly coated on all sides. Spread the sugared tomato slices evenly over the dough in the pan and sprinkle the raisins over all, along with any remaining sugar mixture. Drizzle on the vinegar, then dot with the butter. Place the top crust on the tomato slices. Crimp the edges and cut vents in the top.

Bake for about 40 minutes or until the crust is lightly colored and juices are bubbling around the edges of the pie. Remove and serve at room temperature.

Recipe categories: Main dish, Casseroles, Lasagna.

Rating:

3.8

Average rating: 3.8, total votes: 9

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sugar, cinnamon, eggs, salt, can cream of chicken soup, can tomato sauce, sweet relish, onion, chopped fine, tomatoes, diced