South of the Border Lasagna |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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this is delightful. With shrimp, salsa, crabmeat, and monterey jack cheese this is a winner here. Ingredients:
1 lb uncooked medium shrimp, peeled and deveined |
1 teaspoon minced garlic |
1 red sweet bell pepper, chopped |
2 tablespoons olive oil |
5 tablespoons margarine |
1/3 cup flour |
1 teaspoon old bay seasoning |
1 cup chicken broth |
1 (8 ounce) carton whipping cream |
1 (16 ounce) jar hot chunky salsa |
12 (6 inch) corn tortillas, cut into 1 inch strips |
1 (16 ounce) package imitation crabmeat, flaked |
1 (12 ounce) package monterey jack cheese |
Directions:
1. In a large skillet, cook shrimp, garlic and bell pepper in oil until shrimp turns pink. Remove from skillet, and set aside.
2. In the same skillet, melt margarine and stir in flour and seasoning until smooth.
3. On medium high heat, gradually add broth and stir until sauce thickens.
4. Stir in cream and salsa and heat throughly.
5. Spread 1/2 cup of sauce in buttered 9x13 inch baking pan.
6. Layer with half tortilla strips, half shrimp-bell pepper mixture, half of crab meat, half of the sauce, and half of cheese.
7. Repeat layer again leaving off last half of cheese.
8. Bake uncovered at 350 degrees for 35 minutes.
9. Uncover and sprinkle remaining cheese over top.
10. Return to oven and bake for 5 minutes.
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