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Mexican Lasagna

August 12, 2016


Feature Recipe For The Week 8/13/16


Click Here To Down Load Or Print Recipe


This is a family favorite I have cooked for many years.  It has been added to and changed a bit over the years, but it remains an easy and oh-so delicious way to enjoy a Mexican Dinner.  It is also a great way to use fresh tomatoes.  The Mexican Blend and Cilantro are the spice/herb stars in this recipe, and they work so well with the ingredients to provide the great 'south of the boarder' taste we all love!



1 1b Ground Beef or Ground Turkey

1/2 cup chopped onions

1/2 cup chopped green pepper

2 cups canned diced tomatoes with peppers (drained)

1 can (10 ounces) Enchilada Sauce

9 flour or corn Tortillas (6 inch size)

1 Tblspn Mexican Blend spice

1/4 tsp Chili Bird's Eye spice

2 tsp Cilantro dried herb

2 cups Ricotta Cheese

4 cups Mexican Blend Cheese

2 Eggs

Chopped Fresh Tomatoes

Shredded Lettuce

Optional:  Sour Cream and Sliced Black Olives



Preheat oven to 350 degrees.  In a large skillet, brown the beef/turkey  with onion and peppers and drain.  Add the diced tomatoes, Mexican Blend and Chili Bird's Eye Spices.  Simmer uncovered for 5 minutes.  In a bowl, combine the Ricotta Cheese, Eggs, 1/2 cup of Mexican Cheese, and the Cilantro.  Set this aside. 

Spray the bottom and sides of a glass 13 x 9 inch pan.  Dip the tortillas into a bowl filled with the Enchilada Sauce (cover both sides of each tortilla with the Sauce).  Place 3 dipped tortillas on the bottom of the prepared pan.  Spoon 1/3 of the meat mixture over the tortillas and then sprinkle  the top of the meat with 1/2 cup of the Mexican Cheese.  Place 3 more  dipped tortillas on top of the meat/cheese.  Spread 1/2 of the Ricotta Cheese mixture on top of the tortillas and then another 1/3 of meat mixture, and then 1/2 cup of the Mexican Cheese.  Repeat this layer (dipped tortillas, remaining Ricotta Cheese mixture, remaining  meat, 1/2 cup Mexican Cheese). Top with the last 3 dipped tortillas and then sprinkle the remaining Mexican Cheese over these tortillas.  Cover with foil and bake for about 45 minutes.  Remove from the oven and serve hot, garnished with the chopped tomatoes and shredded lettuce and/or the optional toppings of sour cream and sliced black olives.

























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