Side Pannel
Mexican Lasagna (Mackinnon)
Ingredients List
- 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
Directions
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.
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.
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