Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - Mexican Lasagna
Famous Authors (View All Authors)
Pasta And Pastasauces - Mexican Lasagna Post by :xillion Category :Learning Kitchen Author :Unknown Date :March 2012 Read :967

Click below to download : Pasta And Pastasauces - Mexican Lasagna (Format : PDF)

Pasta And Pastasauces - Mexican Lasagna

1 lb. ground beef, or ground turkey
1 can (16 oz.) refried beans
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
12 uncooked lasagna noodles
1 1/2 cup water
2 1/2 cup salsa
2 cups sour cream
3/4 cup finely sliced green onions
1 can (2.2 oz.) sliced black olives, drained
1 cup (4 oz.) shredded Monterey Jack and/or Cheddar cheese


Preheat oven to 350° F. Combine beef, beans, oregano, cumin, garlic powder.

Place 4 of lasagna noodles in bottom of a 13x9x2 inch pan. Spread half meat mixture over noodles. Top with 4 more noodles and remaining meat mixture. Cover with remaining noodles. Combine water and salsa. Pour over all.

Cover tightly with foil; bake at 350 degrees for 1 1/2 hours or until noodles are tender.

Combine sour cream, onions, and olives. Spoon sour cream over casserole; top with cheese. Bake uncovered until cheese is melted about 5 minutes.

Note: Can add a can of corn and a can of black beans to meat and make a larger dish, with more noodles of course. Its great and leftovers reheat nicely in microwave. Didn't believe you didn't have to precook anything when I first read this recipe, but its true!
If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - Lasagna -  Mexican Lasagna By Julie Rieve Pasta And Pastasauces - Lasagna - Mexican Lasagna By Julie Rieve

Pasta And Pastasauces - Lasagna -  Mexican Lasagna By Julie Rieve
2 Cups cooked pinto beans rinsed and well drained 1 (11 ounce) can of Mexican corn, drained 1 (15 oz) container of ricotta cheese 1 cup cottage cheese 1 (4 oz) can of chopped green chiles 3/4 pound Monterey Jack cheese, sliced 1 large jar of Spaghetti sauce 3/4 pound of lasagna noodles Spray Crockpot with nonstick spray. Spread a little spaghetti sauce on the bottom of the crockpot. In first bowl mix beans, corn with spaghetti sauce. Set aside. In second bowl mix ricotta, cottage cheese with chilies. Set aside Cook lasagna noodles drain and cut to fit crockpot or
PREVIOUS BOOKS

Pasta And Pastasauces - Master Recipe For Vegetable Lasagna With Tomato Sauce Pasta And Pastasauces - Master Recipe For Vegetable Lasagna With Tomato Sauce

Pasta And Pastasauces - Master Recipe For Vegetable Lasagna With Tomato Sauce
Smoked mozzarella, Gruyère, or Fontina can be substituted for the mozzarella and Pecorino Romano for the Parmesan. Also, 3 1/2 cups of your favorite prepared tomato sauce can be substituted for the sauce in this recipe. Because no-boil noodles come 12-16 in a box, we suggest buying two boxes to ensure that you'll have the 15 required for this lasagne.2 tablespoons olive oil2 medium garlic cloves, minced1 (28-ounce) can crushed tomatoes2 tablespoons chopped fresh basil or parsley leavesSalt and ground black pepper15 dried 7-by-3 1/2-inch, no-boil lasagne noodles3 cups cooked and seasoned vegetables1 pound mozzarella cheese, shredded (about 4 cups)5 ounces
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT