Because Zombie has waited oh so patiently for so long and who am I to deprive her of an awesome recipe? I loved hers and now turnabout is fair play

Enchiladalasagna

I have been told for years that I make “thee” best lasagna. I found this recipe in my Taste of Home magazine about 5 years ago and it is entirely as good as my lasagna. The problem is once I made it I promptly put the magazine away and just remembered how I made it so I cannot give you the exact ingredient quantities. Here again, I can only tell you how much of everything I used for this batch and it filled a very large casserole pan. The cheeses can be grated but do not have to be (if I have blocks I grate since I am not good at perfect slices, if I by sliced then I use it as is)and for me the more cheese the better so I use 2 lbs of each color.

Ingredients:
2 LBS of ground meat (I say meat as I don’t eat beef so I use turkey—no one can tell the difference)
1 Large onion
1/3 Cup Taco seasoning
1 Quart of Salsa or Picante sauce
1-1½ Cups Ricotta cheese (I used Tribes and it was perfect for this and about 1 ½ cups)
1 ½--2 LBS of a white cheese ( I used ½ Muenster and ½ Monterey Jack this time—that’s what I had but sometimes I use Mozzarella or Monterey Jack) of your choice
1½--2 LBS of yellow cheese (I used mild cheddar here)
3 11oz packages of corn tortillas (I prefer white corn but YMMV)

Process:
In large skillet, brown meat (if using beef drain fat—with turkey there is really no fat); add chopped onion and seasoning, stir well and simmer about 5 minutes. Remove and place in bowl.

At this point I set up a little assemble line of the order my ingredients will go into the pan and I work from right to left (salsa, meat, Ricotta, white cheese, yellow cheese) and put a layer of the salsa in pan.

In skillet, (on medium) heat both sides of each tortilla (it doesn’t need to brown, just be warmed and I use 2 skillets to make it go a little quicker), then place a layer of the tortillas on the salsa layer.

Following layers (See pics):
Tortillas
Sauce
Meat
Ricotta cheese
White cheese
Yellow cheese

Then start again with the tortillas, salsa, etc. until pan is over full as it will shrink down as it bakes.

Bake at 350* about 45 minutes or until cheese on top is melted and slightly browned (not the right term but beyond it just being melted—crispy didn’t seem right either). Allow to cool for 10-15 minutes before slicing for pretty slices (or dig right in but it will run together and not really be slices).
I normally will top with sour cream dollops and other times I have shredded lettuce, chopped tomatoes, onions and olives as well, when feeding a crowd. Either way—there is never any left.

Ingredients:

Meat Cooking:

Taco Seasoning:

Add onions and seasoning:

Assembly Line of ingredients:

Salsa in bottom:

Heat Tortillas:

Tortillas over salsa:

Salsa over tortillas:

First layer of Meat:

Ricotta Cheese:

White Cheese:

Yellow Cheese (I put more on after I took this):

Ready for oven:

Plated: