Mexican Lasagna

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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

Mexican Lasagna Recipe

Mexican Lasagna

2 Lbs. ground beef

1 can (16 oz.) refried beans

1 can (4 oz.) chopped green chilies

1 envelope taco seasoning

2 Tbsp. taco seasoning

2 Tbsp. hot salsa

4 cups (16 oz.) shredded Colby-Monterey Jack cheese, divided

12 oz. uncooked lasagna noodles

1 jar (16 oz.) mild salsa

2 cups water

2 cups (16 oz.) sour cream

1 can (2 ¼ oz.) sliced ripe olives, drained

3 green onions, chopped

1 medium tomato, chopped, optional

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 13×9 inch 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 F. for 1hour 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.           12 servings

(Recipe for Mexican Lasagna was in tasteofhome.com)