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"This recipe makes two big pans," writes Stacey Compton of Toledo, Ohio. "Freeze one or both to enjoy later."
Originally published as Beef Taco Lasagna in Taste of Home April/May 2005, p47
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on May. 04, 2011 by Wurthy
This was so good I had to actually stop myself from eating half a pan of it. Delish! and easy to make.
Reviewed on Feb. 22, 2010 by CuriousCook
Incredibly tasty dish! I had rave reviews from my whole family. I didn't have lasagna noodles, though, so I just used egg noodles and it still came out amazing. I also chose to use two whole eggs instead of four egg whites. I don't mind the so-called extra cholesterol (it's good cholesterol anyway). I'll definitely make this again! Also, it's excellent when you add a layer of sour cream in there, too. This is the perfect kind of dish to experiment with!
Reviewed on Oct. 10, 2009 by AMWmomofsix
My whole family loves this. I make it quite often. Very good!
Reviewed on May. 27, 2009 by kmalysheff
Reviewed on Apr. 03, 2009 by rdrakester
Read directions again. Each pans uses 12 noodles making 3 layers. The recipe says "repeat" after the 2nd layer of ingredients. If you use 1 1/2 c. salsa twice in each pan that equals 6 c. total which is the same as 2-24 oz. jars. Hope that helps.
Reviewed on Apr. 01, 2009 by pjscooby
The directions on this are very confusing. I agree with above comment. It is a delicious recipe though. But the directions need some tweaking.
Reviewed on Aug. 04, 2008 by khunt611
I love this recipe but I fail to see what to do with the other 1-1/2 cups of salsa for each pan. I end up putting 1-1/2 cups of salsa on top of the beef before the cheddar.
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