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Mexican Lasagne Recipe

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This recipe for Mexican Lasagne, by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Salisbury Pretzer
Added: Friday, January 23, 2009


10 flour tortillas (med. to lg.)
1 large can tomato sauce
1 pkg. taco seasoning
2 cans black beans,drained
1can corn, drained
1 large tomato, diced
1 green pepper, diced
1/2 onion, diced
1c. salsa
1 c. + 1/2 c. shredded cheese (Colby, Jack, Cheddar, or Mexican mix)

Saute peppers and onions together and set aside.
Simmer tomato sauce and pkg. of taco seasoning.
Cut tortillas in half. Dip each in tomato sauce mixture and line bottom of 3 quart casserole.
On top of tortillas, evenly sprinkle 1 can black beans, 1/2 can corn, half of the tomato, half of the green peppers and onions.
Spread with 1/2 c. salsa and sprinkle 1/2 c. cheese on top.
Repeat dipped tortilla, beans, veggies, salsa, cheese in second layer.
Top with dipped tortillas and sprinkle with last 1/2 c. cheese.
Bake at 350 for 30 min. or until hot throughout.

Personal Notes:
Personal Notes:
An original creation by Kathy.




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