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Mexican Lasagna
12 servings
份量30 minutes
活動時間31 minutes
總時間食材
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)
步驟
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.
營養
每份大小
-
卡路里
523 kcal
總脂肪
25 g
飽和脂肪
13 g
不飽和脂肪
9 g
反式脂肪
0.3 g
膽固醇
105 mg
鈉
1012 mg
總碳水化合物
40 g
膳食纖維
4 g
總糖
6 g
蛋白質
34 g
12 servings
份量30 minutes
活動時間31 minutes
總時間