ADVERTISEMENT
- Real Recipes from Real People -

Looking for Mexican Lasagna Receipe

Misc.
I had a receipe from Aztec using their flour torillas for a Mexican Lasagna I have no idea what I did with it and thought I saved it on disc.

Hope someone out there can help me - I wanted to make it for my boyfriend.

Thanks

Linette

Dolphinlz@aol.com

MsgID: 0022237
Shared by: Linette
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Linette
2
  fran smith
3
  Terry,Tx
ADVERTISEMENT
Random Recipes
  • Corn and Potato Chowder (Vegetarian Times recipe)
  • CORN AND POTATO CHOWDER 1 teaspoon oil 2 teaspoons sherry 1 cup chopped onion 1 cup sliced carrot 2 stalks celery, sliced 2 cups cubed red potatoes 1 bay leaf 1 cup vegetable broth 1 cup fat free milk 1 cup corn ke...
  • More Goleden Corral Pot Roast Information
  • Source: WLKY,Louisville, KY, FOOD, July 20, 2005 By: J. Scott Wilson, Staff Writer Q: I recently made a trip to Florida, and went to the Golden Corral restaurant. Their pot roast was the greatest, with a really seared ...
  • Barbecue 5-Bean Bake
  • BARBECUE 5-BEAN BAKE 1 (16 ounce) can pinto beans, drained 1 (16 ounce) can black beans, drained 1 (16 ounce) can butter beans, drained 1 (16 ounce) can northern beans, drained 1 (16 ounce) can red beans, drained 1 1/...
  • Flaky Pastry Dough (Joy of Cooking)
  • FLAKY PASTRY DOUGH "This dough makes a light, flaky crust that shatters at the touch of a fork. If you need only a single pie or tart crust, decrease all ingredients by half or freeze half the dough for future use." ...
  • Meatball Hash Brown Bake
  • MEATBALL HASH BROWN BAKE 2 eggs 3/4 cup crushed saltines (about 20 crackers) 6 to 8 garlic cloves, minced 2 teaspoons salt, divided use 1 1/2 teaspoons pepper, divided use 1 pound lean ground beef 1 (10 3/4 oz) can co...
ADVERTISEMENT
  • Chicken with Pear, Sage and Cheese for June
  • CHICKEN WITH PEAR, SAGE, AND CHEESE 2 (4 to 6 oz.) skinless, boneless chicken breast halves salt coarsely ground black pepper 2 tsp. olive oil 2 thin slices Emmentaler or Gruyere cheese (about 1 1/2 oz. total) 1 small...
  • Berta's Red Cabbage - German Style
  • BERTA'S RED CABBAGE - GERMAN STYLE "You may have to adjust the vinegar and brown sugar to your taste." 1 head red cabbage, thinly sliced (i use my processor to do this.) 1/4 cup cider vinegar 1/4 cup brown sugar 1/2 ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Looking for Mexican Lasagna Receipe
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!