Mexican Lasagna Recipe
Mexican Lasagna Recipe
Preheat oven to 350°.
In a large skillet, cook beef over medium heat until no longer pink; drain (if using beans only, skip this step).
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).
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.
Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.
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.
Ingredients
Directions
Preheat oven to 350°.
In a large skillet, cook beef over medium heat until no longer pink; drain (if using beans only, skip this step).
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).
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.
Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.
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.
Notes
