South of the Border Lasagna
|1 lb||ground beef|
|1 (15oz) can(s)||tomato sauce|
|1 pkg||taco seasoning mix|
|1 (4oz) can(s)||chopped green chilis, drained|
|1 (6oz) pkg||avocado dip|
|1 c||monterey jack cheese, shreeded|
|1||jalapeno pepper, sliced & seeded|
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DirectionsCook ground beef until browned, (stirring to crumble); drian well and set aside.Fry tortillas, one at a time in 1/4 inch hot oil, about 5 seconds on each side or just until soft. Drain on paper towel and set aside.Combine tomato sauce and taco seasoning mix in a medium saucepan. Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes. Remove from heat reserve 1/4 cup. Add beef and 1/2 of the green chilis to remaining sauce mix.Grease a 8 or 9 inch baking dish. Layer: Tortilla, meat mixture, avocado dip, and cheese, repeat layers.Bake uncovered at 350 degrees for 40 minutes. Sprinkle with cheese and put back in over for 5 minutes.