Beef: South of the Border Lasagna
Source of Recipe
unknown
List of Ingredients
1 pound ground beef -- (or perdenales
-- chili)
1 can tomato sauce -- (15-ounce)
1 can tomato sauce -- (8-ounce)
1 package taco seasoning mix -- (1 1/4-ounce)
1 can chopped green chiles -- divided (4.5-ounce)
4 flour tortillas -- (12-inch)
1 container refrigerated guacamole dip -- (8-ounce)
1 cup shredded monterey jack cheese -- divided (4
ounces)
1 jalapeno pepper -- sliced and seeded
-- (optional)
Recipe
1.(Don't have to do this step if you use the perdenales chili) Brown
ground beef in a skillet, stirring until it crumbles; drain.
2.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.
3.Add beef and half of green chiles to remaining tomato sauce.
4.Place 1 flour tortilla on a greased 12-inch pizza pan.(I would use a
casserole dish or cake pan, lined with foil so you can lift it out
later to freeze) 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.
5.Bake lasagna at 350ø for 30 minutes. Sprinkle evenly with remaining
half of cheese, and bake 5 more minutes. Top with jalapeno slices, if
desired. Makes 4 servings.
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