This Mexican casserole recipe is so tasty - a perfect Mexican meal! It is very popular here in Texas.
8 ounces lasagna noodles
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
2 teaspoon chili powder
15 ounces ricotta cheese
24 ounces salsa
4 ounces (1 cup) Monterey Jack cheese
Cook and drain noodles. Cook beef, onion, and chili powder in 10-inch pan over medium heat, stirring occasionally, until beef is brown; drain.
Place 5 of the noodles in bottom of ungreased 13 inches x 9 inches x 2 inches pan. Layer with 1-1/2 cups of the beef mixture, 1 cup of the ricotta cheese, and 1-1/4 cup of salsa.
Repeat with remaining noodles, beef mixture, ricotta cheese, and salsa. Sprinkle with Monterey Jack cheese.
Bake uncovered at 375 degrees for 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.
8 servings

Mexican Casserole

My daughter was recently diagnosed with breast cancer. When she had her
surgeries and when she was recuperating, her friends brought her some really
good dinners. This was one of my favorites. In fact, I am making it for
dinner tonight. Let’s see if my husband likes it as much as I do! Oh, BTW, I
did make it, and my husband loves it!
1 pound hamburger meat
1/4 onion chopped fine
1/2 teaspoon garlic powder
1 can Ranch Style beans
1 cup cheddar cheese, grated
1 can cream of chicken soup
1 can original Rotels, undrained
6 corn tortillas
Brown meat with onions and garlic powder. Drain. Add salt and pepper to
taste.
Add ranch style beans and stir.
Line 9 inch x 13 inch pan with the six tortillas.
Pour meat mixture over tortillas.
Sprinkle cheese over meat mixture.
Mix soup and Rotels in bowl. Spread soup mixture over cheese.
Cover with foil, and bake at 350 degrees for approximately 30 minutes (until
hot and bubbly).
Serves 6-8.