Tortilla Lasagna
Ingredients
| 2 lbs ground chuck, cooked and drained | ||
| 1 tbs cumin | ||
| 1 tbs chili powder | ||
| 1 tbs mexican oregano | ||
| kosher salt and black pepper to taste | ||
| 2 jalapeno peppers, seeded and minced | ||
| 3/4 cup water | ||
| 1 cup scallions, white and green parts, sliced thinly on a bias | ||
| 1 (16 oz) jar salsa or make your own | ||
| 12 (6 inch) tortillas | ||
| 5 (4 oz) cans of green chilies | ||
| 1 lb Monterrey jack cheese, regular or pepper jack | ||
| 1 (10 oz) can enchilada sauce | ||
| Shredded iceberg lettuce for garnish | ||
| 1/2 red or orange pepper, seeded and minced, for garnish |
- Cook the ground beef using a little oil , season with salt and cook until no longer ping. Drain and set aside to cool.
- Pre-heat oven to 350 degrees, then combine the ground beef with the spices, water and scallions and jalapenos, then stir in the salsa.
- Season with salt and pepper to taste.
- Spray a 9×13 pan with non-stick spray, then place a layer of tortillas in the bottom.
- Top with a third of the green chilies, ground beef, cheese and enchilada sauce.
- Repeat layers twice, using cheese on top.
- Cover with foil and bake at 350 degrees for 45 minutes.
- Remove foil and bake for an additional 10 minutes.
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