Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

MEXI-LAMB TORTILLA LASAGNA




Source of Recipe


the web


List of Ingredients




12 ozs. lean ground American lamb
1 cup salsa
1 can (8 oz.) red kidney beans, drained
1 carton (8 oz.) light sour cream
� cup canned chopped green chilies (about � of 4 oz. can)
� cup shredded cheddar cheese
1 Tbsp. flour non stick spray vegetable coating
3 (10") flour tortillas
1 cup shredded lettuce
� cup chopped tomato
� cup additional shredded cheddar (optional)
� cup additional salsa (optional)



Recipe



In large saucepan, cook ground lamb till no pink remains. Remove from heat; drain well. Stir in 1 cup salsa and drained beans. Set aside.

In a bowl mix sour cream, chilies, � cup cheese, and flour.

Spray a 10" pie plate or quiche dish with non stick spray. Place one tortilla in pie plate or quiche dish. Top with � cup of the meat mixture and � of the sour cream mixture. Top with a second tortilla and repeat with � cup meat and remaining sour cream. Top with a third tortilla and remaining meat.

Bake in 350� oven for 25 minutes or till heated through. Let stand 5 minutes before cutting into wedges to serve. Top each serving with shredded lettuce and chopped tomato. Garnish with additional cheese and salsa if desired.

Serves 4-6.