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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from Family and Friend's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brooke Click
Added: Wednesday, April 2, 2008


2 lb. ground beef
1 can (16oz) refried beans
1 can (4oz) chopped green chilies
1 envelope taco seasoning
2 T. hot salsa
4 c. (16oz) shredded colby-monterey jack cheese
12 oz uncooked lasagna noodles
1 jar (16oz) mild salsa
2 c. water
2 c. (16oz) sour cream
1 can (2 1/4 oz) sliced ripe olives, drained (optional)
3 green oinons, chopped (optional)
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 13x9 baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 c. 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 and remaining cheese. Bake uncovered, 5 mins longer.

Let stand for 10-15 mins before cutting.

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