Judith Fraser's Note:
This recipe substitutes fried flour tortillas for noodles. My husband always requests this one since he loves the south of the border flavors. I have made this lots of times and is always a winner in our house. This comes form an Old El Paso brand cookbook and ingredients are easy to find. Deee-licious!
My Private Note
Units: US | Metric
- 1 lb ground beef
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 (10 ounce) can tomatoes and green chilies
- 1 (10 ounce) can mild enchilada sauce
- 1/4 cup sliced ripe olives
- 3/4 teaspoon salt
- 1 dash pepper
- 1/3 cup cooking oil
- 8 (8 inch) flour tortillas
- 1 cup shredded American cheese
- 1 cup cream-style cottage cheese
- 1 slightly beaten egg
- 1In skillet, cook ground beef, celery, and onion until meat is brown and vegetables are tender; drain.
- 2Stir in tomatoes and green chilies, enchilada sauce, olives, salt and pepper.
- 3Simmer, uncovered, for 10 minutes, stirring occasionally.
- 4Heat oil in another skillet.
- 5Cut 1/4 of the tortillas in quarters.
- 6Cook remaining tortillas and the quarters in hot oil till crisp and brown, about 20-30 seconds per side; drain on paper towel.
- 7Set aside quartered tortillas, and break up remaining six.
- 8Combine cheese and egg.
- 9Spread one-third of the meat mixture in bottom of 12-inch baking dish.
- 10Top with half the cheese mixture, then half the broken tortillas.
- 11Repeat layers, ending with meat mixture.
- 12Top with quartered tortillas.
- 13Bake, uncovered, in 350°F oven for 30 minutes.
- 14Let stand 5 minutes before serving.
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Nutritional Facts for Mexican Tortilla Lasagna
Serving Size: 1 (393 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 705.3
- Calories from Fat 347
- Total Fat 38.6 g
- Saturated Fat 10.0 g
- Cholesterol 106.0 mg
- Sodium 1922.6 mg
- Total Carbohydrate 56.5 g
- Dietary Fiber 4.4 g
- Sugars 7.5 g
- Protein 31.8 g
The following items or measurements are not included: