Mexican Lasagna

• servings: 12 servings
• active time: 30 minutes
• total time: 31 minutes

Ingredients

2 lbs. 93% or 96% lean ground beef

16 oz. can refried beans

4 oz. can green chilies (chopped)

1 pkg. taco seasoning (or Homemade Taco Seasoning)

16 oz. bag Colby Jack cheese (shredded, divided use)

16 oz. box uncooked lasagna noodles

24 oz. jar mild or medium chunky salsa (divided use (or your favorite salsa)

2 cups water (see note below)

16 oz. ctn. sour cream

2 ¼ oz. can ripe olives (sliced, drained, for garnish)

3 green onions (chopped, for garnish)

3 small roma tomatoes (chopped, for garnish)

Directions

In a skillet, cook beef over medium heat until no longer pink; drain.

Use a hamburger chopper to break meat down in small pieces while frying.

Add the beans, chilies, taco seasoning and 2 heaping tablespoonfuls salsa; mix well.

Heat through over medium heat about 5 minutes.

In a well greased deep dish 9x13” baking dish, spread at least a cup of the meat mixture on the bottom to prevent noodles from sticking.

Layer a row of four uncooked noodles and spread with one-third of the remaining beef mixture.

Sprinkle with 1 cup of cheese.

Repeat layers twice.

Combine remaining salsa and water in a small bowl; pour over top.

Cover and bake at 350° for 1 hour and a half, or until noodles test fork tender.

Uncover; top with sour cream, then cheese, then olives, then onions, and finally tomatoes.

Bake 5-15 minutes longer—until cheese melts.

Let stand 10-15 minutes before cutting.

Nutrition

• Calories: 523 kcal
• Total Fat: 25 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Cholesterol: 105 mg
• Sodium: 1012 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 34 g