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Mexican Lasagna

Posted Wednesday, July 6, 2011

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Mexican Lasagna recipe from WVIZ/PBS Cooks! T is for Tomato cookbook.

Ingredients & Directions

1 pound ground beef
1 8-ounce can tomato sauce
1/2 cup salsa (thick and chunky style)
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
7 flour tortillas buttered
2 cups Co-Jack or any cheese, shredded
1/2 cup chopped green pepper (optional)
1/2 teaspoon chili powder

Heat oven to 375 F.  Brown ground beef and green pepper in large frying pan.  Drain well.  Add tomato sauce, 1 teaspoon chili powder, salsa, salt and pepper.  In 2-quart casserole alternate layers: 2 tortillas, 2/3 cup meat sauce and 1/2 cup cheese.  End with remaining tortilla, remaining cheese and 1/2 teaspoon chili powder. 
Cover and bake in preheated oven - 25 minutes.  Uncover and allow to stand 5 minutes.  Cut in wedges and serve with salad or corn.  Yields 4-6 servings.

SUBMITTED BY:  Mary Del Heron (Strongsville, Ohio)


T is for Tomato

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From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.