2 Reviews of Mexican Lasagna

From: kcdelong

On Apr 30, 2003

I followed the recipe and added a little Fajita seasoning. I cooked it 8 hours and I think that was a little too much; maybe 6 hours. I had good flavor, but I was not a taste that wowed me. I took it to work with me and it was gone in a matter of 30 minutes. Good recipe.

From: Pa. Hiker

On Sep 14, 2004

Excellent! Used hot salsa, couldn't find plain monterey jack so substituted pepper jack. Baked in oven for 30 minutes at 375. Made 2 recipes, took one to work and one for home, both were gone in 2 days. BTW, 2 cups of ground beef works out to 1lb. After browning 1lb will just crown a 2-cup measure.