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    TEXAS LASAGNA


    Source of Recipe


    Ray Hatton, Grand Prairie, TX

    Recipe Introduction


    A really good recipe.

    List of Ingredients




    1 (16 oz.) container sour cream
    2 cups (8 oz.) shredded Mexican cheese blend
    4 cups Texas Souper pintos (recipe in VEGETABLES)
    12 (8 inch) flour tortillas
    1 (16 oz.) jar chunky salsa
    2 cups (8 oz.) shredded
    Monterey Jack cheese
    1 (4.5 oz.) can sliced ripe olives, drained (optional)
    2 TBSP chopped fresh cilantro (optional, but recommended)

    Recipe



    Stir together the sour cream and Mexican cheese blend.
    Spread 2 cups Texas Souper Pintos in bottom of a lightly
    greased 13 x 9 inch pan. layer with 6 tortillas (overlapping
    slightly), sour cream mixture, remaining beans, and
    remaining tortillas. Bake, covered, at 350� F. for 45
    minutes, or until bubbly. Top with salsa and Monterey Jack
    cheese. Bake uncovered for another 5 minutes, or until
    cheese melts. Sprinkle with olives and cilantro if desired.
    Makes 8 servings.

 

 

 


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