MEXICAN LASAGNA

 

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.