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Southwest lasagna Recipe

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This recipe for Southwest lasagna , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Kathe (Boone) Pollard
Category:
Category:
Ingredients:  
Ingredients:  
2 pkg lawry’s taco seasoning
1 pkg lawry’s enchilada sauce
1 6oz can tomato paste
2 lbs. Ground beef
18 small corn tortillas
2 15 oz cans black beans
3 c shredded cheddar cheese
Directions:
Directions:
Prepare taco meat as directed on package of taco seasoning. Prepare enchilada sauce as directed. Should make 3 ˝ cups. In 9x13 pan, layer 1 cup enchilada sauce, 6 tortillas, half of prepared taco meat, 1 can drained and rinsed black beans, and 1 cup cheddar cheese. Repeat the layer once more – sauce, tortillas, taco meat, black beans, and cheddar cheese. Top with remaining 1 ˝ cups enchilada sauce, 6 tortillas, and 1 cup cheddar cheese. Bake, uncovered, in 350 degree oven for 35 to 40 minutes, let stand 5 minutes before serving.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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