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Ingredients
  • 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. packet taco seasoning
  • 15 oz. can black beans, drained and rinsed
  • 15 oz. Ricotta cheese
  • 1 Tablespoon dried oregano
  • 1 egg
  • 4 cups shredded cheddar cheese, separated
Steps
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