| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Summer | 1 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | 15-ounce tomato sauce | |
| 1 | 8-ounce tomato sauce | |
| 1 | 1 1/4-ounce taco seasoning | |
| mix | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3298
Calories From Fat: 1781
Total Fat: 197.8g
Cholesterol: 635.8mg
Sodium: 7919.4mg
Potassium: 3582.2mg
Carbohydrates: 166.7g
Fiber: 15.7g
Sugar: 28.4g
Protein: 206g