TEX-MEX LASAGNA
Susan Maria's Before & After Help (Powered by Invision Power Board)
(This recipe makes 12 individual cups or a 9x13 pan. It can easily be halved, though...and it would freeze great. Assemble, cover tightly and freeze. Thaw before baking.)
Vegetable cooking spray
1 pound ground beef, turkey or 1 pkg. Morningstar Crumbles
1 tablespoon olive oil - if using Crumbles
1 medium onion, finely diced
2 teaspoons Chili Seasoning or Taco Seasoning
1 teaspoon cumin
One 16-ounce can refried beans
1 cup salsa, divided
One 15-ounce container Ricotta cheese
2 cups shredded Monterey Jack cheese, divided
24 round wonton wrappers
Preheat oven to 350 degrees. Spray twelve 4-ounce custard cups or 9x13 inch baking pan and set aside. If using cups, place them on a cookie sheet.
In a large skillet, over medium heat, cook beef or turkey and onions until meat in no longer pink and onions are tender. Drain if necessary. Stir in chili or taco seasoning, cumin, refried beans, and 3/4 cup of the salsa. Set aside to cool slightly.
In a medium bowl combine ricotta cheese and 1 1/2 cups of the Monterey Jack cheese and set aside. Place one wonton wrapper in each custard cup (or a single layer in casserole dish). Spoon on 1 tablespoon of meat mixture, topped with 1 tablespoon cheese mixture. (If using casserole, spoon on half of meat mixture and half of cheese mixture.) Repeat with wrapper, meat and cheese. Place 1/2 teaspoon of the remaining salsa on each cup or spread onto casserole. Top with remaining Jack cheese.
Bake the cups 25 minutes or the casserole 40 or until golden and bubbly. Garnish with avocados and sour cream if desired. Makes 12 servings.
Per Serving: 290 Cal; 15 g Protein; 9 g Tot Fat; 11 g Carb; 3 g Fiber; 1 g Sugar; 344 mg Sodium
__________________
Beth
Little Victories; Grand Rapids, MI
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CherishedTeddyBear-(TT Bear Lover)
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Lap RNY: 1/30/06-Dr Randal Baker
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Tex-mex Lasagna
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