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Ingredients
US|METRIC
4 SERVINGS
- 10 oz. red enchilada sauce (try my homemade enchilada sauce)
- 24 oz. salsa (– try my homemade salsa)
- 12 lasagna noodles (uncooked)
- 1 lb. ground beef
- 1 small yellow onion
- 2 cloves garlic
- 1 oz. taco seasoning (packet)
- 15 oz. black beans (drained and rinsed)
- 15 oz. ricotta cheese
- cottage cheese
- 1 Tbsp. dried oregano
- 1 egg
- 4 cups shredded cheddar cheese
- 10 oz. red enchilada sauce
- 24 oz. salsa (I used thick & chunky)
- 12 lasagna noodles (uncooked)
- 1 lb. ground beef
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 oz. taco seasoning (packet)
- 15 oz. black beans (drained and rinsed)
- 15 oz. ricotta cheese
- 1 Tbsp. dried oregano
- 1 egg
- 4 cups shredded cheddar cheese (separated)
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