Mexican Lasagna

Mexican Lasagna
Mexican Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    can pinto beans

  • 1-1/2

    lb. round steak, lean

  • 1

    large onion chopped

  • 1

    green pepper, chopped

  • 3

    tomatoes, peeled, seeded, and chopped. or substitute 1 can chopped

  • tomatoes

  • 15 oz. can tomato sauce

  • 1

    cup ketchup

  • 1

    cup water

  • 3

    Tbsp jalapenos, diced

  • 2

    Tbsp worcestershire sauce

  • 1

    Tbsp brown sugar

  • 1-1/2

    Tbsp cumin

  • 1

    Tbsp cayenne pepper

  • salt to taste

  • 1

    lb. lasagna noodles, boiled and drained

  • 1

    cup shredded cheddar, or more to taste

  • 1

    cup shredded mozzarella, or more to taste

Directions

in a large pot add steak through cayenne pepper. cook covered over medium heat for 1 1/2 hours. remove meat and shred. ad meat back to chile and season with salt to taste. cook chile about another 30 minutes, it will be quite think. add pinto beans and just heat through. preheat oven to 350, boil lasagna noodles and drain. in a 13 x 9 x 2 inch baking pan, spray with no stick spray. starting with a sauce layer, then 3 noodles, and cheeses, repeating, ending with sauce topped with cheese. bake about 45 minutes, or until hot and the cheese is all melted and gooey.

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