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2 Ratings
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We give lasagna a Mexican flavor in this recipe. Corn tortillas take the place of lasagna noodles; Cheddar and Monterey Jack cheese replace mozzarella; and chopped jalapeño, cumin, cilantro and avocado give it its south-of-the-border flavor.

Recipe by Gooseberry Patch December 2008

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Credit: Oxmoor House

Recipe Summary test

Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in jalapeño and next 5 ingredients; cook until thoroughly heated.

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  • Spoon one-third of sauce onto bottom of a lightly greased 13"x9" baking dish; top with 6 tortillas; sprinkle with half of Cheddar cheese. Top with 6 tortillas; repeat layers, ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.

  • Bake at 350° for 30 minutes. Top with avocado, if desired.

Source

Gooseberry Patch Family Favorite Recipes

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