Celebrating Latin Food: Mexican Lasagna

Courtesy of: Taste of Home
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! —Rose Ann Buhle, Minooka, Illinois Read more

Ingredients

2 pounds ground turkey or 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.

TOTAL TIME: Prep: 20 min. Bake: 65 min. + standing

MAKES: 12 servings

Originally published as Mexican Lasagna in Taste of Home Ground Beef Cookbook 1999, p228