Mexican Lasagna (Mackinnon)

Title:
Mexican Lasagna (Mackinnon)

Yield:
8 Servings

Categories:
Entree,
Make
ahead,
Beef




Ingredients:





     2 lb Ground chuck, (beef)


     4 oz Chopped jalapeno pepper,


          -drained


    12 oz Salsa, chunky


     8 oz Tomato sauce, (8 to 12 oz)


     1 lb Lasagna noodles, cooked


    16 oz Shredded Monterey Jack


          -cheese, or more


     1 cn 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


 :=A9 1996 Charleston.Net and Pat MacKinnon


 :Published on the web at  http://www.charleston.net/entertain/


 :1996 relayed by Path for McRecipe list


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


 :- --------------------------------------------------


 Posted to MC-Recipe Digest V1 #328


 


 Recipe by: Charleston Post and Courier Dec 4, 1996


 


 From: PATh 


 


 Date: Wed, 04 Dec 1996 09:00:07 -0800