Mexican lasagna (mackinnon)

Yield: 8 Servings

Measure Ingredient
2 pounds Ground chuck, (beef)
4 ounces Chopped jalapeno pepper, drained
12 ounces Salsa, chunky
8 ounces Tomato sauce, (8 to 12 oz)
1 pounds Lasagna noodles, cooked
16 ounces Shredded Monterey Jack cheese, or more
1 can French fried onions, crumbled

This lasagna will keep for six to eight weeks in the freezer. If you put it in the oven straight from the freezer, bake it for 45 minutes covered, then uncover and bake until the top is brown and the casserole is hot. -- Caterer Pat MacKinnon of Pat's Palatables in Summerville, SC

Makes 8 large servings. 350F pre-heated oven.

Brown ground chuck and drain well. Mix with jalapeno peppers, salsa and tomato sauce.

In a 9x12-inch casserole dish, layer a little of the meat sauce, then some of the cooked lasagna noodles, a little more sauce, cheese and crumbled fried onions. Repeat layers.

Bake at 350 degrees for approximately 45-50 minutes.

~------------------------------------------- id tag © 1996 Charleston.Net and Pat MacKinnon Published on the web at 1996 relayed by Path for

McRecipe list One of six make ahead recipes for Wednesday Dec 4, 1996

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