Recipe by: Brenda Britten
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Absolutely delicious! I started to cook at 6:45 and i was done by 7:30. The only thing I changed was I added a layer of refried beans mixed with salsa and a layer of reduced fat mexican cheese...
This was, to put it simply "Awful." For the time and effort spent I could of made "Real" lasagna.
Absolutely delicious! I started to cook at 6:45 and i was done by 7:30. The only thing I changed was I added a layer of refried beans mixed with salsa and a layer of reduced fat mexican cheese...
This really is a delicious and versatile recipe. This is the 3rd time I've made it now and this is how we've decided we like it best: 2 10 inch tortillas & then 1 halved tortilla on each side (...
This was very yummy and the kids loved it! I did change a few things though, I used corn tortillas instead of flour, I decreased the water to about 1/2 cup, and I added pepper, chili powder, and...
Great recipe. This is what a "lasagna" is supposed to be--all the others are just meat and noodles. The ricotta makes it a nice blend of Italian and Mexican. I finished the top with some shre...
Oh my Goodness!! This recipe is AWESOME! And I don't even really LIKE Mexican food so much...I used half a packet of taco seasoning and added some cumin, chili powder and red and black pepper,...
I totally changed this recipe.The changes I made were.... I toasted my tortillas until golden brown, used 1 can of Rotel tomatoes (diced tomatoes and chiles), added cumin, paprika, pepper and ga...
Great recipe, I also changed it a bit. The most wonderful change was mashing up an avocado into the ricotta. Turned out a fantastic light green color. Changes I made: Added avocado to the ric...
I've made this several times and will make it many, many, more times - consider it a staple! First, if you're using flour tortillas, take the time while prepping the other ingredients to toast t...