| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Entree, Make ahead, Beef, 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 |
cn |
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
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