Our favorite recipes: Mexican Lasagna.

Mexican Lasagna.

This lasagna recipe is my family's favorite. It's a little spicy since it's mexican, but everyone in my family finds that tortilla is much easier to digest and therefore is not as heavy on your stomach as the proper pasta lasagna. The original recipe calls for a pound of ground beef, but since we don't eat much beef in our family, I substitute it with ground turkey.

You will need
4 large flour tortillas
1 lbs ground meat
1 diced onion
1 8 oz can tomato souce
1 10 oz can diced tomatos with green chillis (Rotel Original works great)
1/2 cup cream cheese (half a bar of Philadelphia Original works well)
1/2 cup sour cream
2 cups grated cheese (Colby and Monterrey mixture works well, can use shredded cheddar or Mexican blend instead)
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp olive oil

In a skillet brown meat and onion in olive oil until meat cooks through. Add cumin, coriander, diced tomatos with chillis and tomato souce. Turn down the heat, cover and simmer for 15 min. In a small bowl mix creem cheese and sour cream. Take 1 tortilla and spread 1/3 of the sour cream mixture, then put it in a lightly greased dish (I use casserole dish, can be aluminum baking pan). Spoon 1/3 of meat souce on it and sprinkle with 1/3 of shredded cheese. Now repeat it with 2 more tortillas which will result in 3 layers of tortilla -- cream cheese+sour cream -- meat souce -- shreeded cheese. Top it with the 4th tortilla. I like to sprinkle it with a little olive oil and basil leaves or pasta souce and shredded mozarella. Cover the dish and put in the oven, 350 F for 30 min. Let it cool down for 5-10 min before serving. Enjoy!