Mexi Lasagna
10 ingredients
7 steps
Ingredients
- 1 1/2 lb. ground beef
- 1 small box Ronco lasagna
- 1 can Old El Paso enchilada sauce (mild)
- 1 can tomato sauce
- 8 oz. shredded Mozzarella cheese
- 1 c. Velveeta cheese, shredded
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 Tbsp. parsley flakes
- 1 Tbsp. oil
Directions
-
1Cook lasagna in boiling water with 1 tablespoon olive or cooking oil, until tender (add strips, one at a time, to avoid sticking together).
-
2Drain off hot water and cool with warm water to handle.
-
3Saute onion; set aside.
-
4Brown ground meat and drain off fat.
-
5Add onion, tomato sauce and enchilada sauce.
-
6Cook about 20 minutes.
-
7If sauce is too thick, add a little water (1/2 to 1 cup).
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