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Title: Mexican Lasagna
Yield: 6 Servings

Ingredients

      1 lb ground beef
      1 md onion; chopped
      2 ts ground cumin
      2 ts chili powder
      1 ts cracked black pepper
      1    egg; lightly beaten
     15 oz ricotta cheese
      1    jalapeno pepper; chopped
      3    8-inch corn tortillas
      1    16-ounce can refried beans
  1 1/2 c  shredded Cheddar cheese
    3/4 c  sliced black olives
    1/2 c  salsa
      6 tb sour cream

Instructions

1. Cook beef in a large skillet over medium-high heat until browned and
crumbly, about 5 minutes; drain. Add onion, cumin, chili powder, and
pepper.
Cook until onion is tender, about 5 minutes.
2. Preheat oven to 350 degrees. Combine egg, ricotta, and jalapeno in a
small
bowl; mix well.
3. Layer 1 tortilla, refried beans, beef mixture, another tortilla, ricotta
cheese mixture, remaining tortilla, and Cheddar in a round casserole dish.
Cover with foil.
4. Bake lasagna for 15 minutes. Uncover; bake for 10 minutes longer. Remove
from oven. Sprinkle olives over top. Top each serving with salsa and sour
cream.

VARIATION: For a spicier version, use Pepper Jack cheese in place of the
Cheddar cheese.

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Contributor: Easy Everyday Cooking

Preparation Time: 0:00

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