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Mexican Lasagne and The Devil’s Tooth Cheese Cake

As Featured on Outdoor Adventures with Rod Zundel.
Mexican Lasagne
1 lb ground beef
1/2 cup chopped celery
1/2 cup chopped onion, diced
1/4 cup chopped green bell pepper
2 cloves garlic, minced
One 14 1/2 oz. can tomatoes, crushed
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
6 flour tortillas, cut in half
One 14 oz. can enchilada sauce
May add one or two Anaheim peppers


Brown ground beef, celery, onion and green bell pepper. Drain fat and discard. Add tomatoes and enchilada sauce. Bring to boil. Reduce heat and simmer for ten minutes. In bowl combine cheeses and set aside. Bring 1/3 meat mixture into baking dish (dutch oven). Sprinkle half of cheese over meat. Layer and top with half the tortillas. Repeat layers, ending with meat. Cover with foil and bake in dutch oven at 350 degrees for 25 minutes. Let stand 5 minutes before cutting.
The Devil’s Tooth Cheese Cake

Crust:
1/2 cube melted butter
1 pkg. chocolate cookie wafers, Nabsico, crushed


Mix butter and crumbs and press into a ten-inch dutch oven going up the sides at least one inch.
Filling
Filling:
Two pkgs 8 oz. Philly cream cheese
1 cup sugar
16 oz. tube ricotta cheese
6 eggs
1/2 cup sour cream
1 1/2 teas. Almond flavoring
1 1/2 teas. Vanilla
12 oz. Nestle’s Chocolate Chips
1/4 cup butter
1/2 cup whipping cream


Mix first five ingredients cream cheese, sugar, ricotta, eggs and sour creram until smooth. Melt chips, butter and whipping cream over low heat until smooth. Add almond flavoring, pour a 1/3 of white mixture into chocolate mixture and mix well. Pour this into crust. Add vanilla to remaining white mixture and carefully pour over chocolate layer already in the dutch oven.

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