Wednesday, February 16, 2011

Mexican Lasagna

Tender Noodles, Creamy Goodness!
Mouth Watering Flavor!

2 pounds ground beef
1 small onion diced
1 can (16 ounces) black beans
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
3 tablespoons hot salsa
4 cups (16 ounces) shredded Colby-Monterrey Jack cheese
12 ounces cooked lasagna noodles or homemade lasagna noodles ( I use these)
1 jar (16 ounces) mild salsa
2 cups (16 ounces) sour cream
Toppings: Black olives, crushed tortilla chips, lettuce, sour cream, salsa, tomatoes, onions (all optional)

In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.

Cook noodles and drain. Mix jar of salsa and sour cream (this is your sauce)

In a greased 13-in. x 9-in. baking dish, layer the noodles, sour cream sauce, meat mixture and  Sprinkle with 1 cup of cheese. Repeat layers until all ingredients are gone with the top layer being cheese. Bake 350* for 45 minutes uncovered. Top and serve!

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