Ingredients

• 12 - corn tortillas
• 16oz - tomato sauce
• 1/2 lb - ricotta cheese
• 1/4 cup - grated parmesan cheese
• 1/2 lb - cheddar cheese, sliced thin or grated
• 1 cup - salsa
• 1 - medium onion, chopped
• 3 cloves - garlic, chopped or minced
• 2 tsp - chilli seasoning
• 2 eggs - slightly beaten
• 4 oz - diced green chillies
• 6 oz - red kidney beans, drained
• 8 oz - whole kernel corn, drained
• 1 tsp - cumin
• 1/2 tsp - oregano
• 1 lb - ground beef

How to Make Tex - Mex Lasagne

• Pre-heat oven to 375 degrees C.
• Sautee the ground beef, garlic and onion in a large cast or iron skillet or heavy frying pan until the beef is done.
• Add tomato sauce, salsa, green chillies, chilli powder, cumin, corn and kidney beans.
• Stir to mix and simmer on low heat for 5 minutes, stirring frequently.
• In a separate bowl, combine eggs, ricotta cheese and oregano.
• Arrange 6 tortillas on the bottom of a lightly greased 9-inch x 13-inch deep baking pan.
• You can overlap the tortillas, if needed.
• Then add about half of the meat and tomato sauce.
• Spoon cheese and egg mixture on top of the meat sauce. Add half of the cheddar cheese.
• Add a second alternating layer of tortillas, the meat sauce-cheese mixture and top with remaining cheddar cheese.
• Bake at 375 degrees C for 30 minutes, or till cheese becomes bubbly.
• llow to set for 5 to 10 minutes before serving.
• Serve extra parmesan or shredded cheddar cheese.