A combo of Mexican and
Lasagna favs. You will love this recipe. Make it for lunch, dinner or a special
occasion. Makes 10 good size servings.
Ingredients
2 pounds lean beef
16 ounces refried beans
4 ounces chopped green
chilies
1 package taco seasoning (or
Homemade Taco Seasoning)
16 ounces shredded Colby Jack
cheese (divided)
16 ounces lasagna noodles (uncooked)
24 ounces chunky salsa
2 cups water
16 ounces sour cream
2.25 ounces ripe olives (can
sliced, drained)
3 green onions (chopped)
3 Roma tomatoes (small,
chopped)
Cook beef over medium heat in
a pan until it is no longer pink; drain.
Include the peppers, chilies,
taco seasoning, and 2 tablespoonfuls of heaping salsa; combine properly.
Heat for approximately 5
minutes over low heat.
Spread at least a cup of the
meat mixture on the bottom of a well greased 9x13' baking dish to keep the
noodles from sticking.
Layer four noodles in a row
and scatter with one-third of the beef mixture left.
Sprinkle the cheese with 1
cup.
Double-repeat layers.
Mix the remaining water and
salsa; spill over the top.
Cover and bake for 1 hour and
a half at 350 °, or until fork tender is checked by the noodles.
Uncover; line it with sour
cream, then with cheese, then with olives, then with onions, then with
tomatoes.
5-15 mi bake, then cook for
10mins before you cut and serve.
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