Tortilla Tower Lasagna
Tags: Beef Dinner Mexican
Yield: 4
- 6 soft-taco sized tortillas
- shredded Mexican-blend cheese, to taste (3/4 cup or more)
- 15 oz. requeson (use ricotta if not available)
- 1/4 cup cotija cheese, grated
- 1 lb ground beef
- 15 oz tomato sauce
- taco seasoning, to taste (I use 3-4 Tbsp)
- 14 oz refried beans
- 2 Tbsp rojo sauce
- adobo, to taste (I use about 1 tsp)
- 1/2 cup water
- 1 cup yellow corn meal
- 1 1/3 cups water
- Preheat oven to 350 F.
- In a small saucepan over low heat, combine refried beans, rojo sauce, and adobo, stirring to mix well. Stir occasionally while other ingredients are cooking.
- In a large skillet over medium-high heat, brown the ground beef. Stir in tomato sauce and taco seasoning. Bring to a boil, then reduce heat and allow to simmer uncovered for 5 minutes.
- In a medium saucepan, bring 1 1/3 cups water to a boil.
- Mix 1/2 cup water and corn meal in a small mixing bowl. Gradually add corn meal mixture to boiling water, stirring constantly to avoid clumping. Still constantly until mixture is boiling. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally until thick.
- Spray a pie pan with cooking spray. Place one of the tortillas in the bottom of the pan. Top with refried beans and shredded cheese. Add another tortilla, top with requeson and meat sauce.
- Add another tortilla, then top with the corn mush and cotija cheese. Repeat bean and meat layers.
- Finally add the last tortilla and top with more shredded cheese.
- Bake for 25-30 minutes. Allow to cool for 5-10 minutes before serving.
