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Monterey Lasagna Recipe

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This recipe for Monterey Lasagna, by , is from St. John's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Winters
Added: Sunday, April 5, 2009


1 3/4 lb. ground beef
1/4 c. chopped green onions
1 1/4 oz. package taco seasoning mix
1 c. water
8 oz. tomato sauce
4 oz. tomato paste
1 egg, slightly beaten
2 c. sour cream
1/2 c. sliced black olives
10-12 flour tortillas, halved, divided
8 oz. grated sharp cheddar cheese
8 oz. grated Monterey jack cheese
4 oz. mild or medium green chilies, chopped
chopped tomatoes, optional
avocado slices, optional
taco sauce, optional
sour cream, optional

Brown beef and green onions. Drain.
Stir taco seasoning into 1 cup hot water. Simmer two above for 5 minutes.
Blend in tomato sauce and tomato paste. Simmer 3-4 min., until slightly thickened. Set aside.

In small bowl, combine egg, sour cream, olives. Mix well. Set aside.

Pour enough meat mixture to cover bottom of a 9 x 13 inch baking dish.

Arrange a third of tortillas over meat sauce overlapping slightly.

Cover with remaining meat sauce, followed by half of sour cream sauce. Sprinkle with a third of both cheeses.

Repeat tortilla, meat, cream, cheese layers.

Spread chilies over cheese. Cover with remaining tortillas. Sprinkle with cheese.

Bake in 350 oven for 30-35 minutes.

Garnishes optional.




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