Mexican Lasagna Recipe2017-03-292024-04-27/wp-content/uploads/2017/03/logo_ccf.pngCrossroads Community Farm/wp-content/uploads/2017/03/logo_ccf.png200px200px
4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
1 jar (16 ounces) mild salsa
2 cups water
2 cups (16 ounces) sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
3 green onions, chopped
1 sweet pepper, chopped
1 medium tomato, chopped, optional
Shredded lettuce or shredded Kale to top
1
Preheat oven to 350°.
2
In a large skillet, cook beef over medium heat until no longer pink; drain (if using beans only, skip this step).
3
Stir in beans, chilies, sweet pepper, taco seasoning and hot salsa (if omitting beef, mix these ingredients up in a bowl or just heat up beans enough in a glass bowl to soften, then add remaining ingredients).
4
In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
5
Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.
6
Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting. Serve topped with shredded lettuce or kale. Yield: 12 servings.
4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
1 jar (16 ounces) mild salsa
2 cups water
2 cups (16 ounces) sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
3 green onions, chopped
1 sweet pepper, chopped
1 medium tomato, chopped, optional
Shredded lettuce or shredded Kale to top
Directions
1
Preheat oven to 350°.
2
In a large skillet, cook beef over medium heat until no longer pink; drain (if using beans only, skip this step).
3
Stir in beans, chilies, sweet pepper, taco seasoning and hot salsa (if omitting beef, mix these ingredients up in a bowl or just heat up beans enough in a glass bowl to soften, then add remaining ingredients).
4
In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
5
Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.
6
Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting. Serve topped with shredded lettuce or kale. Yield: 12 servings.
