Free Recipe Mexican Lasagna (Mackinnon)
Recipe Type: E Recipes
Recipe Preparation: bake
Cooking Ingredients for Mexican Lasagna (Mackinnon) Recipe
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
Mexican Lasagna (Mackinnon) Preparation
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 9×12-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 :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 <phannema@wizard.ucr.edu> Date: Wed, 04 Dec 1996 09:00:07 -0800
Cooking Temperature:
Recipe Serves: 8
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