Title: Mexican Lasagna
Categories: None
Yield: 6 Servings

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

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, converted by MM_Buster v2.0l.