Mexican Lasagna

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Average Rating:

Total Reviews: 907

Showing 891-900 of 907

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  • on September 25, 2004

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    Allows one to be creative with variations. Used taco seasoning packets when in a pinch. Aslo made a variation with sun dried tomato salsa and zesty garlic wraps.

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  • on September 22, 2004

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    easy, healthy and tasty- try this!

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  • on September 21, 2004

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    This is a wonderful recipe. I have given it to several people. I gave soem to my boss the night I made it and they loved it too. Thanks!!

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  • on September 17, 2004

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    I made this for a friend. I halved the recipe and added extra beans. It made enough for both of us for dinner and lunch the next day. It was so yummy!! I used whole wheat tortillas and added a little chipotle. It was DELICIOUS!! Rachel Rocks!!

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  • on September 17, 2004

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    I made this for my family but since my husband is gluten intolerant (allergic to wheat I used the corn torillas and it was wonderful. It is so great to find a recipe that is easily altered without losing any flavor to meet my husband's dietary needs. The leftovers were great the next day in our lunches. And yes, it can be made in 30 minutes--great week night dinner when you really need something good and something for lunch the next day.

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  • on September 13, 2004

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    Hi Rachel, as most are writing, I, too, love your show and make quite a few items that you show.....my husband is a country club chef who doesn't cook at home so I've learned quite successfully to fend for myself!! This mexican lasagna recipe is out of this world!! and EASY!!! I couldn't stop eating it!! I did put more chili powder in cuz I, too, like it with 'a bite'!! Thanks!!!

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  • on September 05, 2004

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    all of Rachel Ray's recipes rock!

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  • on September 05, 2004

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    I haven't made it yet but it sounds really interesting. It uses neat ingredients. As I said I'm eager to try it

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  • on September 04, 2004

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    This was a simple recipe with nice flavor. I will spice mine up next time with chopped jalapeno peppers and a zestier taco sauce. I couldn't find ground chicken at the store so I used my food processor to grind chicken breasts. I also used Mission brand spinach and herb tortillas, found with the other tortillas at the market. I think regular tortillas would be fine as it is only a matter of color. Also kept well for leftovers and would probably freeze well before baking.

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  • on September 02, 2004

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    very fast and I had everything on hand .

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