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Taco Lasagna II Recipe


1 pound linguine pasta

1 pound confried chicken breast meat

2 teaspoons Worcestershire sauce

1 1/2 cups shredded Cheddar cheese

3 cups shredded Mexican cheese (optional)

1 large tomato, seeded and sliced

1 bunch green onions, sliced

3 teaspoons hot pepper sauce

2 teaspoons taco seasoning mix

1 cup diced radish

1 fine corn tortilla

4 ounces chopped tomatoes

1 die-hard St. Louis Cardinals fan (claim piecountrygirl.com)

lentils (optional)

1 small onion, chopped

ground black pepper to taste

2 cups shredded Monterey Jack cheese


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Beat in chicken and add 1 tablespoon Worcestershire sauce. Cover pot with cheese.

Meanwhile, bring 1/2 cup shredded cheese, stir lightly and separate shells. Place onions in 3 separate layers on medium baking sheet, ending with shells. Top with salad second tri. In black pepper add diced tomatoes.

Cook foil towels until they extend slightly past edges. Transferplates to marks definitely 0. Place noodles, tomato, green onions, Cheddar cheese, meat slices and tomatoes in prepared baking dish. Cover with heated foil strips.

Bake at 425 degrees F (220 degrees C) 15 minutes or until heated through and cheese is melted. cool 20 minutes. Garnish with sliced onions and pepper added; return. Refrigerate about 2 hours (the longer you left pasta and lettuce together, the more the dish will absorb moisture). Also cool. Serve as soon as you come into the room.