Monday, September 6, 2010

Mexican Lasagna

This is one of my new favorites for potluck lunches. It is so easy and I know that most likely it will be unique. People are always asking for the recipe.

Mexican Lasagna
2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
5 Tablespoons Wildtree taco seasoning or 1 package taco seasoning of your choice
2 Tablespoons salsa
(I also add a Tablespoon of Wildtree's Jalapeno Pepper Blend)
12 ounces uncooked lasagna noodles (I use whole wheat)
4 cups (16 ounces) shredded Colby-Monterey Jack cheese - divided
1 jar (16 ounces mild salsa) I use 1 14 ounce can of diced tomatoes and Wildtree's Fiesta Salsa Mix
2 cups water
2 cups (16 ounces) sour cream
1 can (2 and 1/4 ounces) sliced black olives, drained
3 green onions, chopped

In large skillet, brown beef and drain. Stir in the taco seasoning, refried beans, chilies, and 2 Tablespoons salsa. (And Jalapeno Pepper Blend or hot peppers if you are using.)

In a greased 9X13 baaking dish, layer a third of the uncooked noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.

Combine jar of salsa with water and pour over top. Cover with aluminum foil and bake at 350 for one hour. Remove from oven and top with sour cream, remaining cheese, olives and onions and return to oven uncovered for 10 - 15 minutes. Let stand 10-15 minutes before cutting.

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