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Jenny Johnsonís Mexican Lasagna Recipe

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This recipe for Jenny Johnsonís Mexican Lasagna, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karla Wardell
Added: Friday, October 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 med. chopped onion
1 can cream of mushroom soup
1 can green chilies
1/2 c. sour cream
salt and pepper to taste
grated cheddar cheese
corn tortillas, cut into strips

Directions:
Directions:
Brown beef with chopped onion until done. Stir in soup, chilies and sour cream. Add salt and pepper. Alternate spooning sauce into 9 by 9 pan with strips of tortillas and cheese. Bake 350ļ for 25 minutes. Good served with lettuce, tomatoes and green onions.

 

 

 

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