MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican Lasagna
 Categories: Beef, D/g, Casserole, Boat
      Yield: 4 servings
 
      1 lb Beef; ground, or turkey
     12 oz Jar Thick & Chunky Salsa
           -(Hotness of your choice)
           -or jar of Picante Sauce
      6 lg Tostada Shells (or 6 taco
           -shells broke in half)
           -(or packaged Tostados or
           -Nachos)
     16 oz Can refried beans
      1 c  Sour cream
      8 oz Cheese, cheddar; shredded
 
  Preheat oven to 350 degrees
  
  In  Skillet, brown beef; drain.  Stir in 1/2 cup salsa.
  
  Spread 1/4 cup salsa in a DEEP DISH 10 inch pie plate; top with 3
  tostados or halved taco shells  (or overlap small tostados to cover
  bottom of pie pan)
  
  Top with half of each of the beans, meat mixture, sour cream and
  cheese.
  
  Place second layer of tostada shells, spread with beans, meat,
  sour cream and cheese.
  
  Add a little extra salsa over top cheese layer.
  
  Cover with foil, bake at 350 degrees for 30 minutes.
  
  Remove from oven, let stand 10 minutes.  Cut into wedges.
  
  Can garnish with shredded lettuce
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
 
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