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Thursday 8 December 2016
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Turning Up The Summer Heat With Mexican Lasagne

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I do a lot of Mexican themed food posts. You can usually find tacos, enchiladas, or quesadillas on our dinner menu at least once a week.  So when DH mentioned wanting to try a Mexican Lasagne, I knew it wouldn’t be long before one was in the oven.

Mexican-lasagne #recipe InTheKitchenWithKP

When serving a new entree, if the kids aren’t daring enough to try it, I know I can always easily whip up a cheese quesadilla for them. For this latest dish, Baby was bold enough to give it a try. She said it was a little spicy for her at first, but then after the addition of a little sour cream to cool it down, she really enjoyed it. Jed, on the other hand…let’s say, there was a fast cheese quesadilla to the rescue.

DH and I both really liked this dish. It’s a great entree for modifying to your family’s personal spice/heat preference. We chose not to top the dish as directed with the sour cream, extra tomatoes, green onions, and black olives. DH is not an olive or sour cream fan. I love olives and sour cream with Mexican food, but prefer them both as an extra topping. We all know it’s easier to add something in, than to take it out. Plus, I’m partial to the contrast of the cool olives and creamy sour cream to the warm lasagne.

This recipe made a pretty large pan of lasagne. We had plenty of leftovers, and were able to freeze the other half for a later meal. With busy schedules on certain days of the week, pulling a pre-made meal out of the freezer is always appreciated.

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.

 

 

What is your favorite entree that you always have enough leftovers to freeze for a second meal?

 

 

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This recipe is from Taste of Home magazine and submitted by Rose Ann Buhle, Minooka, IL.