A New Recipe to Try

Mexican Lasagna
6-8 servings
¨ 1 1/2 pounds extra-lean ground beef
¨ salt and pepper to taste
¨ 1 1/4-ounce package taco seasoning mix
¨ 15 ounces low-fat ricotta cheese
¨ 1/4 cup low-fat sour cream
¨ 27 ounces canned whole green chilies (drain and reserve 2
tablespoons canned juice)
¨ 2 tablespoons Tabasco sauce
¨ 4 6-inch, low-carb tortillas
Preheat oven to 350 degrees. Season the meat with a little salt and
pepper. In a skillet over medium heat, break up the meat with a wooden spoon and cook until browned. Drain off the grease. Stir in the taco seasoning mix and enough water to make a paste. In a small mixing bowl, whisk the ricotta cheese, sour cream, reserved chili juice, Tabasco sauce, and 1/2 cup water. Spread a little of the mixture to cover the bottom of a 13-by-9-inch baking pan. Cover the sauce with a layer of tortillas, overlapping slightly. Sprinkle the meat mixture evenly over the entire base. Cover with a single layer of whole green chilies and pour the remaining sauce on top. Bake 45 to 60 minutes. Remove from the oven and let stand 5 minutes before serving.

I made this tonight and it was yummy! My kids kept on asking for more.