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Name: Mexican Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 10 oz Canned red chile sauce; 1 Onion chopped; 1/4 ts Black pepper; 1 Garlic minced; 8 Corn tortillas; 1/2 c Cheddar cheese shredded; 1/2 lb Jack cheese; Black olives for garnish; 1/4 c Vegetable oil; 1 Egg; Cherry tomatoes for garnish; Tortilla chips; 1 1/2 lb Ground venison; 1 cn Tomatoes; (1 pound can); 1 ts Salt; 4 oz Chopped black olives; 1/2 lb Riccotta cheese

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INGREDIENTS

10 oz Canned red chile sauce
1 Onion chopped
1/4 ts Black pepper
1 Garlic ; minced
8 Corn tortillas
1/2 c Cheddar cheese ; shredded
1/2 lb Jack cheese
Black olives for garnish
1/4 c Vegetable oil
1 Egg
Cherry tomatoes for garnish
Tortilla chips
1 1/2 lb Ground venison
1 cn Tomatoes; (1 pound can)
1 ts Salt
4 oz Chopped black olives
1/2 lb Riccotta cheese

Servings

INSTRUCTIONS

Brown meat, onion and garlic in a large skillet over medium heat. Add the tomatoes, chile sauce, olives, salt and pepper, stirring to blend. Reduce heat and simmer for 20 minutes, stirring occasionally. Meanwhile, heat the oil in a small skillet and add the tortillas 1 at a time to soften. Drain on paper towels and then cut in half. Slice the Jack cheese into thin slioces. Mix the ricotta with the egg. Spread 1/3 of the meat mixture in a 13 x 9-inch shallow baking dish. Top with half of the Jack cheese, then half of the ricotta mixture. Top with half of the tortillas. Repeat the layers, reserving 1/3 of the meat sauce for the top. Top with a layer of tortilla chips and sprinkle with shredded Cheddar cheese. Bake in a preheated 350 dgree oven for 20 minutes or until the cheese is melted. Let stand for 5 minutes before serving. Garnish with cherry tomatoes and whole or chopped black olives. Serves 6. Each serving : 574 calories ; 1,099 mg sodium ; 152 mg cholesterol ; 38 grams fat ; 24 grams carbohydrates ; 32 grams protein ; 0.51 gram fiber. NOTES : Just about any red game meat can be used for this. Recipe by: L.A. Times S.O.S. Column Posted to MasterCook Digest by drleroy@juno.com (LeRoy C Trnavsky) on Sep 8, 1998,

NOTES

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Mexican Lasagna

10 oz Canned red chile sauce
1 Onion chopped
1/4 ts Black pepper
1 Garlic minced
8 Corn tortillas
1/2 c Cheddar cheese shredded
1/2 lb Jack cheese
 Black olives for garnish
1/4 c Vegetable oil
1 Egg
 Cherry tomatoes for garnish
 Tortilla chips
1 1/2 lb Ground venison
1 cn Tomatoes; (1 pound can)
1 ts Salt
4 oz Chopped black olives
1/2 lb Riccotta cheese

Brown meat, onion and garlic in a large skillet over medium heat. Add the  tomatoes, chile sauce, olives, salt and pepper, stirring to blend. Reduce  heat and simmer for 20 minutes, stirring occasionally.    Meanwhile, heat the oil in a small skillet and add the tortillas 1 at a  time to soften. Drain on paper towels and then cut in half. Slice the Jack  cheese into thin slioces. Mix the ricotta with the egg. Spread 1/3 of the  meat mixture in a 13 x 9-inch shallow baking dish. Top with half of the  Jack cheese, then half of the ricotta mixture. Top with half of the  tortillas.    Repeat the layers, reserving 1/3 of the meat sauce for the top. Top with a  layer of tortilla chips and sprinkle with shredded Cheddar cheese. Bake in  a preheated 350 dgree oven for 20 minutes or until the cheese is melted.  Let stand for 5 minutes before serving. Garnish with cherry tomatoes and  whole or chopped black olives. Serves 6.    Each serving : 574 calories ; 1,099 mg sodium ; 152 mg cholesterol ; 38  grams fat ; 24 grams carbohydrates ; 32 grams protein ; 0.51 gram fiber.    NOTES : Just about any red game meat can be used for this.    Recipe by: L.A. Times S.O.S. Column    Posted to MasterCook Digest by drleroy@juno.com (LeRoy C Trnavsky) on Sep  8, 1998,

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Nutrition

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Serving Size: 1 Serving (591g)
Recipe Makes: 6 Servings

Calories: 1047
Calories from Fat: 339 (32%)

Amt Per Serving		% DV

	Total Fat 37.7g	50 %
	Saturated Fat 14g	70 %
	Monounsaturated Fat 13.3g
	Polyunsanturated Fat 6.9g
Cholesterol 110.5mg		34 %
Sodium 611.2mg		21 %
Potassium 674.5mg		18 %
Total Carbohydrate 126.5g		37 %
	Dietary Fiber 18.1g	72 %
	Sugars, other 108.4g
Protein 57g		81 %
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Calories per serving: 1047

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