Mexican Lasagna
definately tnt, made it many times and it's always delish ! 
 
 
 
8 - 10   servings
 
2 can  pinto beans
1-1/2 lb.  round steak, lean
1 large  onion chopped
1   green pepper, chopped
3   tomatoes, peeled, seeded, and chopped. or substitute 1 can chopped
  tomatoes
15 oz.  can tomato sauce
1 cup  ketchup
1 cup  water
3 Tbsp  jalapenos, diced
2 Tbsp  worcestershire sauce
1 Tbsp  brown sugar
1-1/2 Tbsp  cumin
1 Tbsp  cayenne pepper
  salt to taste
1 lb.  lasagna noodles, boiled and drained
1 cup  shredded cheddar, or more to taste
1 cup  shredded mozzarella, or more to taste
 
in a large pot add steak through cayenne pepper. cook covered over medium 
heat for 1 1/2 hours. remove meat and shred. ad meat back to chile and 
season with salt to taste. cook chile about another 30 minutes, it will be 
quite think. add pinto beans and just heat through. preheat oven to 350, 
boil lasagna noodles and drain. in a 13 x 9 x 2 inch baking pan, spray with 
no stick spray. starting with a sauce layer, then 3 noodles, and 
cheeses, repeating, ending with sauce topped with cheese. bake about 45 
minutes, or until 
hot and the cheese is all melted and gooey. 
 
 
-- 
(ID: 6839) Mirror: rec.food.recipes: Fri, Jul 23, 2004


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