South Of The Border Lasagna Recipe

• 1 pound grnd beef
• 4 (7 inch) flour tortillas
• Vegetable oil
• 1 (15 ounce.) can tomato sauce
• 1 (1 1/4 ounce.) pkg. taco seasoning mix
• 1 (4 ounce.) can minced green chilies, liquid removed and divided
• 1 (6 ounce.) can frzn avocado dip, thawed
• 1 c. shredded Monterey Jack cheese, divided (4 ounce. total)
• 1 jalapeno pepper, sliced and seeded (optional)
• 1 warm red pepper, sliced and seeded (optional)
• Fresh parsley sprigs (optional)

1. Cook grnd beef in a skillet till browned, stirring to crumble; drain well and set aside.
2. Fry tortillas, one at a time, in 1/4 inch warm oil (375 degrees) about 5 seconds on each side or possibly just till softened.
3. Drain well on paper towels; set aside.
4. Combine tomato sauce and taco seasoning fold in a medium saucepan; bring to a boil.
5. Reduce heat and simmer, uncovered, 10 min.
6. remove from heat; reserve 1/4 c. sauce mix.
7. Add in beef and half of green chilies to remaining sauce mix.
8. Place a tortilla and half of meat mix in a greased 8 or possibly 9 inch cake pan.
9. Layer with a tortilla, avocado dip, 1/2 c. cheese and remaining green chilies.
10. Top with tortilla, remaining meat sauce, remaining tortilla, and 1/4 c. reserved sauce.
11. Bake, uncovered at 350 degrees for 40 min.
12. Sprinkle with remaining 1/2 c. cheese and bake an additional 5 min or possibly till cheese melts.
13. Garnish top with pepper slices and parsley.
14. Yields 4 servings.

beef, flour tortillas, vegetable oil, tomato sauce, taco seasoning mix, green chilies, avocado, shredded monterey jack cheese, pepper, red pepper, parsley sprigs

Taken from cookeatshare.com/recipes/south-of-the-border-lasagna-29309 (may not work)