Taco lasagna

Yield: 12 Servings

Measure Ingredient
2 pounds Ground beef
2 packs (1.25 oz) taco seasoning mix
4 Cloves garlic; pressed
½ teaspoon Cayenne pepper
1½ cup Water
1 tablespoon Cornmeal
2 packs Corn tortillas (10-12 each)
1 Jar (24 oz) salsa
1 cup Green onions; sliced
16 ounces Sour cream mixed with 1 TBS chili powder
3 cups Monterey jack cheese; divided, shredded
3 cups Cheddar cheese; divided, shredded
1 cup salsa 1/2 of meat mixtures (about 2 cups)
1 cup sour cream mixture
2 cups combined cheeses

Preheat oven to 375 degrees. In large saucepan, cook beef until brown and drain well. Add taco seasoning, garlic, cayenne pepper and water. Simmer uncovered for 10 minutes. Set aside. Sprinkle cornmeal in bottom of 9" x 13" baker. Place 6 tortillas in bottom of pan overlaping and extending up edges slightly.

Layer in the following order:

½ cup grean onions

Repeat starting again with 6 tortillas, salsa, meat, green onions, sour cream and 2 cups of cheese. Place 6 tortillas and remaining salsa on top.

Bake for 40 minutes. Remove and sprinkle with remaining cheese. Bake an additional 10 minutes or until cheese is melted. Let stand 10 minutes before serving. Yield: 10-12 servings.

Recipe by: Pampered Chef Favorites II Posted to MC-Recipe Digest V1 #681 by hister@... (Iris E. Dunaway) on Jul 20, 1997

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