| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Beef, Entreé, Make ahead, Xport |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground chuck, beef |
| 4 |
oz |
Chopped jalapeno pepper |
|
|
drained |
| 12 |
oz |
Salsa, chunky |
| 8 |
oz |
Tomato sauce, 8 to 12 oz |
| 1 |
lb |
Lasagna noodles, cooked |
| 16 |
oz |
Shredded Monterey Jack |
|
|
cheese or more |
| 1 |
|
French fried onions |
|
|
crumbled |
INSTRUCTIONS
This lasagna will keep for six to eight weeks in the freezer. If you
put it in the oven straight from the freezer, bake it for 45 minutes
covered, then uncover and bake until the top is brown and the
casserole is hot. -- Caterer Pat MacKinnon of Pat's Palatables in
Summerville, SC Makes 8 large servings. 350F pre-heated oven. Brown
ground chuck and drain well. Mix with jalapeno peppers, salsa and
tomato sauce. In a 9x12-inch casserole dish, layer a little of the
meat sauce, then some of the cooked lasagna noodles, a little more
sauce, cheese and crumbled fried onions. Repeat layers. Bake at 350
degrees for approximately 45-50 minutes. :-
-------------------------------------------- id tag :=A9 1996
Charleston.Net and Pat MacKinnon :Published on the web at
http://www.charleston.net/entertain/ :1996 relayed by Path for
McRecipe list :One of six make ahead recipes for Wednesday Dec 4, 1996
:- -------------------------------------------------- Posted to
MC-Recipe Digest V1 #328 Recipe by: Charleston Post and Courier Dec 4,
1996 From: PATh <phannema@wizard.ucr.edu> Date: Wed, 04 Dec 1996
09:00:07 -0800
A Message from our Provider:
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