Tuesday, April 12, 2011

Mexican Lasagna

are you in the mood for lasagna but not the same ol italian kind... well this mexican lasagna recipe was a big hit when i made it for a potluck dinner i was attending results = no leftovers! 
yep... it's that good! :) 

Ingredients:
  • 2 lbs ground beef
  • 1 can (16 oz) refried beans
  • 1 can (4 oz) chopped green chilies
  • 1 envelope taco seasoning
  • 2 tbsp hot salsa
  • 4 c (16 oz) shredded Colby-Monterey Jack cheese, divided
  • 12 oz uncooked lasagna noodles
  • 1 jar (16 oz) mild salsa
  • 2 c water
  • 2 c (16 oz) sour cream
  • 1 can (2-1/4 oz) 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 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 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.

2 comments:

  1. Made this for dinner Monday night. HUGE hit! It was great to make something different and yummy!
    Also, just made smothered pork chops tonight and once again, huge success!
    I have the stuff to make breakfast pizza this weekend, and the stuff to make mac n cheese next week.
    I LOVE your blog and having somewhere to go to when I need recipe ideas that don't fail. Thanks so much!

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  2. YAY!! I'm so happy you've enjoyed some of these yummy recipes! Thank you for your feedback!

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