Tuesday, March 2, 2010

Mexican Lasagna

We love this recipe. I got if from a cookbook my mom gave me, entitled, 101 ways to use ground beef. Made this for a relief society meeting and it was a huge hit! Great for entertaining with. Enjoy!


2 pounds ground beef
1 can (16 oz) refried beans
1 can (4 oz) chopped green chilies
1 envelope taco seasoning
2 Tbsp. hot salsa
4 cups (16 oz) shredded Colby-Monterey Jack Cheese, divided
12 ounces uncooked lasagna noodles ( I buy the oven ready lasagna noodles)
1 jar (16 oz) mild salsa
2 cups water
2 cups (16 oz) sour cream
1 can (2 1/4 oz) sliced ripe olives, drained
3 green onions, chopped
1 medium tomato, chopped, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning, and hot salsa.

In a greased 13 by 9 inch baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup cheese. Repeat layers twice.

Combine mild salsa and water, pour over top. Cover and bake at 350 degrees for 1 hour or until heated through.

Top with sour cream, olives, onions, tomatoes, if desired, and remaining cheese. Bake, uncovered, 5 minutes longer.

Let stand for 10-15 minutes before cutting.

Can easily be cut in half to fit in an 8 by 8 inch pan for smaller families

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