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Smothered Mexican Lasagna

Reviewed: Jan. 24, 2009
I made this recipe this evening and my family loved it. I did have to tweek it a bit. I used a 1 1/2 lb. of beef,(family is not turkey fans). Instead of just two tortillas on each layer I used three, so I could completely cover the 9 x 13 pan. I also placed sliced colby jack cheese on top of each of the tortilla layers, then smoothed the ricota mixture over that. For the meat mixture I used a 15oz can of tomato sauce, instead of the diced tomatoes. My family isn't big on chuncky tomatoes. I cut the water way down to just about 3/4 to 1 cup instead. I had a few extra tortillas and I cut them into triangles, placed them on a baking sheet, drizzled them with olive oil, sprinkled them with some Goya Adobo seasoning, took a brush and spread the oil and seasoning evenly on each slice and baked them at 400 degrees. They were sooooooooooo good. I will make those on their own often. Great snack.
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