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!