Yield: 1 Servings
|1 pounds||Ground beef|
|1 can||(15-ounce) tomato sauce|
|1 can||(8-ounce) tomato sauce|
|1 pack||(1 1/4-ounce) taco seasoning mix|
|1 can||(4.5-ounce) chopped green chiles; divided|
|4||Flour; (12-inch) tortillas|
|1||Container; (8-ounce) refrigerated guacamole dip|
|1 cup||(4 ounces) shredded monterey jack cheese; divided|
|1||Jalapeno pepper; sliced and seeded (optional)|
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 ¼ 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 ¼ 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@...> on Jan 23, 1998