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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 12 |
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I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! Ingredients:
2 pounds ground beef |
1 can (16 ounces) refried beans |
1 can (4 ounces) chopped green chilies |
1 envelope taco seasoning |
2 tablespoons hot salsa |
12 ounces uncooked lasagna noodles |
4 cups (16 ounces) shredded colby-monterey jack cheese, divided |
1 jar (16 ounces) mild salsa |
2 cups water |
2 cups (16 ounces) sour cream |
1 can (2-1/4 ounces) sliced ripe olives, drained |
3 green onions, chopped |
1 medium tomato, chopped, optional |
Directions:
1. Preheat oven to 350°. 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 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
3. Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.
4. Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting. Yield: 12 servings.
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