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Ingredients
- 2 2
- pounds ground beef
- 1 1
- can (16 ounces) refried beans
- 1 1
- can (4 ounces) chopped green chilies
- 1 1
- envelope taco seasoning
- 2 2
- tablespoons hot salsa
- 4 4
- cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
- 12 12
- ounces uncooked lasagna noodles
- 1 1
- jar (16 ounces) mild salsa
- 2 2
- cups water
- 2 2
- cups (16 ounces) sour cream
- 1 1
- can (2-1/4 ounces) sliced ripe olives, drained
- 3 3
- green onions, chopped
- 1 1
- medium tomato, chopped, optional
Preparation
Step 1
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa. In a greased 13-in. x 9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine mild salsa and water; pour over top. Cover and bake at 350° for 1 hour or until heated through. Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting. Yield: 12 servings.