South of the Border Lasagna
1 pound ground beef
1/2 pound Italian sausage
1 large onion, chopped
3 tablespoons olive oil
4 cans (10 ounces each) spicy tomatoes with chili peppers, drained
3 teaspoons Italian seasoning
2 teaspoons cumin
2 teaspoon seasoned salt
1 dozen corn tortillas
2 cups (16 ounces) Wisconsin ricotta cheese
4 cups (16 ounces) shredded Wisconsin mozzarella cheese, divided
In fry pan brown meats and onion in 1 tablespoon olive oil, drain. Mash tomatoes with fork and add next 3 spices. Mix. Add tomato mixture to meat. Simmer 30 minutes.
Meanwhile grease 12x9x2 inch pan with 1 tablespoon olive oil, then line pan with a single layer of tortilla strips. Beat eggs and mix with ricotta and 3 cups of mozzarella. Spoon 1/2 the meat mixture over the tortilla strips. Add a layer of 1/2 the cheese mixture. Repeat with a layer of tortilla strips, meat mixture and cheese mixture. Top with a final layer of tortilla strips brushed with remaining olive oil and sprinkle with remaining mozzarella. Bake at 350° F for 30 minutes. Let set for 20 minutes before serving.