| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Summer |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
cn |
(15-ounce) tomato sauce |
| 1 |
cn |
(8-ounce) tomato sauce |
| 1 |
pk |
(1 1/4-ounce) taco seasoning mix |
| 1 |
cn |
(4.5-ounce) chopped green chiles; divided |
| 4 |
|
Flour; (12-inch) tortillas |
| 1 |
|
Container; (8-ounce) refrigerated guacamole dip |
| 1 |
c |
(4 ounces) shredded monterey jack cheese; divided |
| 1 |
|
Jalapeno pepper; sliced and seeded (optional) |
INSTRUCTIONS
Brown ground beef in a skillet, stirring until it crumbles; drain.
Bring tomato sauce and taco seasoning mix to a boil in a medium saucepan.
Reduce heat; simmer 10 minutes. Remove from heat, and reserve 1/4 cup
mixture. Add beef and half of green chiles to remaining tomato sauce.
Place 1 flour tortilla on a greased 12-inch pizza pan. Layer with half of
meat sauce, 1 tortilla, guacamole dip, half of Monterey Jack cheese, and
remaining green chiles. Top with 1 tortilla, remaining meat sauce,
remaining tortilla, and reserved 1/4 cup tomato sauce.
Bake lasagna at 350° for 30 minutes. Sprinkle evenly with remaining half of
cheese, and bake 5 more minutes. Top with jalapeno slices, if desired.
Makes 4 servings.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998
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“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”