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This is a great twist to an old favorite! I only made half of the recipe, but it would be good to make the whole recipe to take to a potluck dinner.
Enjoy!
hugs,
peg
Mexican Lasagna
“I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files!”—Rose Ann Buhle, Minooka, Illinois
12 Servings Prep: 20 min. Bake: 65 min. + standing
Ingredients
2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
2 tablespoons hot salsa
4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
12 ounces uncooked lasagna noodles
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 medium tomato, chopped, optional
Directions
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-in. x 9-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 at 350° 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.
Yield: 12 servings
Recipe source:
http://www.tasteofhome.com/recipes/Mexican-Lasagna
Enjoy!
hugs,
peg
Mexican Lasagna
“I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files!”—Rose Ann Buhle, Minooka, Illinois
12 Servings Prep: 20 min. Bake: 65 min. + standing
Ingredients
2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
2 tablespoons hot salsa
4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
12 ounces uncooked lasagna noodles
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 medium tomato, chopped, optional
Directions
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-in. x 9-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 at 350° 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.
Yield: 12 servings
Recipe source:
http://www.tasteofhome.com/recipes/Mexican-Lasagna