| 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 <[email protected]> on Jan 23, 1998
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