MEXICAN LASAGNA

1 lb lean ground beef, browned and drained

3/4 cup water
1 package (1.25-oz) taco seasoning mix
3/4 cup shredded Mexican-blend cheese
1/3 cup nacho cheese sauce
4 (8-inch) flour tortillas
1/3 cup enchilada sauce
Salsa, sour cream, sliced green onion for garnish, if desired

Preheat oven to 350 degrees.

After beef has been browned and drained with the skillet wiped clean with paper towels, return beef to skillet.  Add the water and the taco seasoning.  Cook, stirring, until thickened; remove from the heat.  Add half the shredded cheese and half the nacho cheese to the mixture and mix well.

Place 1 tortilla into a ungreased deep dish 9-inch pie plate.  Layer 1/3 of the meat mixture over the top.  Spread a fourth of the enchilada sauce over the meat mixture.  Repeat this process two more times.  You will have a 3 layer lasagna topped with the final tortilla.  Top with the remaining ingredients except garnishes.

Bake in the center of 350-degree oven, uncovered, for 15 minutes.  Remove from the oven and cut into wedges.  Serve with the garnishes for toppings, if desired.

Yield: 4 servings
This is an Ortega recipe and photo.

CRAB QUICHE BAKE

This recipe is from an old QUICK COOKING Collector's Edition magazine.

8 eggs, beaten

2 cups half-and-half cream

1 large sweet red pepper, chopped

1 pkg (8-oz) imitation crabmeat, chopped

1 cup soft bread crumbs 

1 cup (4-oz) shredded Swiss cheese

1 cup (4-oz) shredded cheddar cheese

1/2 cup chopped green onions

1 tsp salt

1/2 tsp pepper

In a bowl, combine all ingredients. Transfer to a greased 13-in X 9-in X 2-in baking dish. Bake, uncovered, at 350-degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Yield: 6 to 8 servings