Mexican Lasagna yummy

This amazing lasagna recipe with Tex-Mex flair is fantastic. This family favorite entree has a beef mixture that includes refried beans and chilies. The recipe is layered with noodles and cheese and has a salsa layer before adding sour cream, cheese, green onions, olives and tomatoes for the topping. It's perfect for company or holiday dinners like Cinco De Mayo.





I used these ingredients.





Brown 2 pounds of lean ground beef or sirloin in skillet. Drain off any grease. Add diced chilies, refried beans, taco seasoning, and 2 heaping tablespoonfuls of salsa and stir together.



Spray a 9×13″ glass baking dish heavily with cooking spray.
Spread at least one cup of beef mixture on bottom of the baking dish to prevent the noodles from sticking. 
Place 4 lasagna noodles over top. Spread one-third of the meat mixture over top of the noodles. Sprinkle with 1 cup sharp cheddar cheese, Colby Jack or Monterey Jack cheese.
I just dabbed the meat on this layer and ended up using tons of meat on the last couple of layers.



This is a great lasagna but let me provide a few tips before making this so you can have a good outcome. It is crucial that you spread about a cup of the meat sauce on the bottom of a well greased baking dish before layering the noodles. Otherwise the noodles will stick to the bottom of the pan and you will have to use a chisel to get them out! 


INGREDIENTS
  • 2 lbs. 93% or 96% lean ground beef
  • 16 oz. can refried beans
  • 4 oz. can chopped green chilies
  • 1 pkg. taco seasoning or Homemade Taco Seasoning
  • 2 8-oz. bags Colby Jack cheese shredded, divided use
  • 16 oz. box uncooked lasagna noodles
  • 24 oz. jar Pace mild or medium chunky salsa divided use (or your favorite salsa)
  • 2 cups water see note below
  • 16 oz. ctn. sour cream
  • 2.25 oz. can ripe olives sliced, drained, for garnish
  • 3 green onions chopped, for garnish
  • 3 small roma tomatoes chopped, for garnish
  • Mexican Lasagna | Can't Stay Out of the Kitchen | this awesome #lasagna has a #TexMex twist that's irresistible. It's so easy since you don't have to pre-cook the #noodles. Perfect for company & #holiday dinners. #CincoDeMayo #beef #cheese
INSTRUCTIONS
  1. In a skillet, cook beef over medium heat until no longer pink; drain.
  2. Add the beans, chilies, taco seasoning and 2 heaping tablespoonfuls salsa; mix well.
  3. Heat through over medium heat about 5 minutes.
  4. In a well greased 9x13” baking dish, spread at least a cup of the meat mixture on the bottom to prevent noodles from sticking.
  5. Layer a row of four noodles and spread with one-third of the remaining beef mixture.
  6. Sprinkle with 1 cup of cheese.
  7. Repeat layers twice.
  8. Combine remaining salsa and water; pour over top.
  9. Cover and bake at 350° for 1 hour and a half, or until noodles test fork tender.
  10. Uncover; top with sour cream, then cheese, then olives, then onions, and finally tomatoes.
  11. Bake 5-15 minutes longer—until cheese melts.
  12. Let stand 10-15 minutes before cutting.  cantstayoutofthekitchen.com








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