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Mexican Enchilada Lasagna
Mexican Enchilada Lasagna

Mexican Enchilada Lasagna

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 lb ground 90% lean beef
1 small onion, chopped
1 small jalapeno pepper, seeded and chopped
1 package taco seasonings
1 can Ro*Tel tomatoes (mild)
16 oz KRAFT Mexican Style Shredded Cheese
9 to 12 corn tortillas
Optional: Sour cream, shredded lettuce, guacamole and refried beans
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Let's Make It
1
Preheat oven to 400 degrees F. Brown meat in a large skillet, add onions and jalepeno pepper. Add taco seasonings and water (follow directions on pkg.) and Ro*Tel tomatoes. Stir and simmer for about 30 minutes.
2
Spray a 9 x 13 pan with cooking spray. Spread 1/4 of meat mixture; sprinkle with shredded cheese; top with tortillas to cover. Repeat layers twice ending with shredded cheese. Cover tightly with foil.
3
Bake 30 minutes. Remove foil and let stand for 5 minutes before serving. Optional: I top each serving with sour cream.
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