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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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The first time I made this I will be honest, I was scared. I couldn't picture lasagna noodles and Mexican together. I was pleasantly surprised with the out come and so were my family and friends! It is now a staple on our menu. I love this becuase you can buy the normal lasagna noodles, you don't have to cook them and they acutally turn out great when you're done. Freezes well!! Ingredients:
2 lbs ground beef |
1 (16 ounce) can refried beans |
1 (4 ounce) can chopped green chilies |
1 (1 1/4 ounce) envelope taco seasoning |
2 tablespoons hot salsa |
12 ounces uncooked lasagna noodles |
4 cups shredded cheese (mozzarella for lower fat) |
1 (16 ounce) jar mild salsa |
2 cups water |
2 cups reduced-fat sour cream |
1 (4 ounce) can sliced black olives (optional) |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa.
2. In a greased 13 x 9 baking dish layer 1/2 of noodles and 1/2 of the meat mixture. Sprinkle with 1/2 of cheese. Repeat layers.
3. Combine mild salsa and water; pour over top. Cover and bake at 350 for 1 hour until heated through. Top with sour cream and olives. Bake uncovered, 5 minutes longer. Let stand 10-15 min before cutting.
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