Title: South-Of-The-Border Lasagna
Categories: Summer
Yield: 1 Servings

1 lb Ground beef
1 cn (15-ounce) tomato sauce
1 cn (8-ounce) tomato sauce
1 pk (1 1/4-ounce) taco seasoning
-mix
1 cn (4.5-ounce) chopped green
-chiles; divided
4 Flour; (12-inch) tortillas
1 Container; (8-ounce)
-refrigerated guacamole dip
1 c (4 ounces) shredded monterey
-jack cheese; divided
1 Jalapeno pepper; sliced and
-seeded (optional)

Brown ground beef in a skillet, stirring until it crumbles; drain.

Bring tomato sauce and taco seasoning mix to a boil in a medium saucepan.
Reduce heat; simmer 10 minutes. Remove from heat, and reserve 1/4 cup
mixture. Add beef and half of green chiles to remaining tomato sauce.

Place 1 flour tortilla on a greased 12-inch pizza pan. Layer with half of
meat sauce, 1 tortilla, guacamole dip, half of Monterey Jack cheese, and
remaining green chiles. Top with 1 tortilla, remaining meat sauce,
remaining tortilla, and reserved 1/4 cup tomato sauce.

Bake lasagna at 350° for 30 minutes. Sprinkle evenly with remaining half of
cheese, and bake 5 more minutes. Top with jalapeno slices, if desired.
Makes 4 servings.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1036 by Suzy Wert on Jan
23, 1998