Wednesday, June 15, 2016

Penny's Mexican Lasagna

Penny's Use What You Have Mexican Lasagna

4 low carb tortillas
1 pound ground round
1 tsp minced garlic
1/2 cup chopped onion
1 can diced tomatoes with green chilies
1 tsp chili powder
1 1/2 tsp cumin
1/2 can water
salt and pepper to taste
2 slices Provolone cheese
6 ozs. cream cheese
1 cup shredded cheddar cheese
Brown ground beef and onion.  Add garlic, tomatoes, water, and seasonings and cook for ten minutes to slightly reduce moisture.
In deep casserole place a little of the sauce and then top with 1 tortilla.  Divide cream cheese into four portions.  Dice one portion and sprinkle over the tortilla.  Tear one slice of provolone and sprinkle over cream cheese/tortilla.  Top with a bit of the meat sauce.  Repeat with second tortilla, but use 1/2 of cheddar instead of provolone.  Repeat, alternating layers, until the last tortilla is used.  Top with cream cheese, and meat sauce then cheddar cheese.  Cover and bake at 350F for 30 minutes.  Allow to rest for 10 minutes before cutting and serving.  I served four very hearty servings but it could easily stretch to 6 if rice or corn were added as a side dish.

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