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Mexican Lasagna
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Mexican Lasagna | |
2 lbs | ground beef |
2 pkgs | Taco Seasoning, (works with 1 pkg also) |
4 cloves | Garlic pressed |
½ tsp | Cayenne |
1 ½ cups | water |
2 Tbs | Cornmeal |
18 | Tortillas |
1 24oz jar | Salsa |
1 cup | Green Onions cut up |
1 pt | Sour Cream |
1 Tbs | Chili powder |
3 cups | Jack Cheese |
3 cups | Cheddar |
(you can use the shredded mexican mixed cheeses in bags)
Mix Chili powder and Sour Cream. Set aside.
Cook and drain beef. Add Taco Seasoning, Cayenne, Garlic and water. Simmer 10 minutes.
Sprinkle corn meal on bottom of 9X13 pan.
Layer Tortillas to cover overlapping in bottom of pan.
Layer 1 Cup Salsa, ½ of the meat mixture, ½ cup green onions, ½ of the sour cream mixture, and 1 cup of each cheese.
Repeat starting with layer of tortillas.
Top with layer of tortillas and salsa.
Bake 40 minutes at 375.
Remove, sprinkle with remaining cheese.
Bake another 10 minutes.
Remove from oven and let rest 10 minutes before cutting.
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