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South-Of-The-Border Lasagna

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Summer

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)

Directions:

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