We really love Mexican and Italian food in our house, my husband as far as I'm concerned makes the best lasagna I have ever eaten. We decided to take our love of both Mexican and Italian and meld them together in one fabulous dish.
1 Lb. - Ground Beef
1 – 10 oz. Can - Mild Enchilada Sauce
2 – 16 oz. - Refried Beans
1/2 C. - Water
1 – 15 oz. - Ricotta Cheese
7 oz. - Mexican Crema
2 Tbs. - Parsley
2 Tbs. - Parmesan Cheese
1 - Egg
8 oz. - Fiesta Cheese Blend (grated)
7 oz. - Tortilla Chips (crushed)
Fry the ground beef over high heat until fully cooked, stir in the enchilada sauce and simmer. While the meat mixture is cooking place the refried beans in a sauce pan with the water and cook until thin and spreadable. In a bowl mix together the ricotta cheese, parsley, egg Parmesan cheese and Mexican crema. Stir until smooth and creamy, set aside. Heat oven to 350 degrees then spray an 8 1/2 x 11 baking dish with no stick cooking spray. Cover the bottom of the baking dish with some of the crushed chips then top with a layer of the meat mixture; top the meat mixture with a layer of Refried beans, then the ricotta mixture, and finally a layer of grated cheese. Repeat the layers ending with the grated cheese. Once put together, bake at 350 for about 20-30 minutes or until the cheese is melted and golden.
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