"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

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.

Number Of Servings:
Number Of Servings:




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