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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna is from CECA Member Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds lean ground beef
1 (16 ounce) can refried beans
4 ounce can chopped green chilies
1 package taco seasoning
2 (8 ounce) bags shredded Colby Jack cheese
16 ounce box lasagna noodles, uncooked
24 ounce jar chunky salsa
2 cups water
16 ounce carton sour cream
Directions:
Directions:
In skillet, cook ground beef till done, drain. Add beans, chilies, taco seasoning and 2 heaping tablespoons salsa. Mix well. Heat thoroughly, about 5 minutes.

In a well greased 9x13 baking dish, spread at least a cup of the meat on the bottom to keep noodles from sticking. Layer a row of four noodles and spread ⅓ of remaining beef mixture. Sprinkle with one cup of cheese. Repeat twice.

Combine remaining salsa and water, pour over top. Cover and bake at 350º for 1½ hours, or until noodles test fork tender. Uncover, top with sour cream, then cheese. Optional: Add black olives, green onions and tomatoes on top.

Bake 5 to 15 minutes longer till cheese melts.

Note: Make sure noodles are covered with salsa and water mixture to prevent drying while baking.

 

 

 

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