Mexican Lasagne
 
 
Author:
Ingredients
  • 2 Pounds ground beef
  • 1 Can re-fried beans (16 oz)
  • 1 Can chopped green chilies
  • 1 Envelope of taco seasoning
  • 1 Jar of salsa (16 oz)
  • 12 ounces of uncooked lasagne noodles
  • 4 Cups shredded Colby-Monterey Jack cheese, divided
  • 2 Cups of water
  • 2 Cups sour cream (16 oz)
  • 3 Green onions, chopped
  • 1 Can sliced black olives
  • 1 Medium tomato chopped, optional
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large skillet, cook ground beef over medium heat until no longer pink; drain.
  3. Stir in the beans, chilies, taco seasoning and 2 Tablespoons of salsa
  4. In a greased 13'x9' baking dish, layer a third of the noodles, topped by the meat mixture, and sprinkle with 1 C of shredded cheese. Repeat two more times.
  5. Combine remaining salsa and water and pour over top of layers.
  6. Cover and bake for 1 hour, or until heated through.
  7. Remove from oven, top with sour cream, olives, green onions, chopped tomatoes and remaining cheese.
  8. Return to oven and bake, uncovered 5 minutes longer.
  9. Remove from oven and let stand for 5-10 minutes to set layers before slicing.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/turning-up-the-summer-heat-with-mexican-lasagne