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mexican lasagna Recipe


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     mexican lasagna

Category   Entrees - Maindishes
Sub Category   None

9 oz uncooked lasagna noodles
2 lbs ground beef
16 oz refried beans
4 oz chopped green chilies
1 envelope taco seasoning
4 c shredded colby monterey jack cheese divided
24 oz mild salsa divided 2/3 c goes in with meat
1 c water
2 c sour cream
optional toppings-
1 can sliced ripe olives drained
3 green onions chipped
1 med diced tomato

Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 baking pan with cooking spray. Heat a pan of water to boiling and add the lasagna noodles. Cook for about 5-7 minutes until the noodles are softened, but still al dente. They will continue to cook in the casserole. In a large skillet, cook beef over medium heat until no longer pink. Drain off any fat.
Stir in beans, chilies, taco seasoning and 2/3 cup of the salsa. Cover the bottom of the greased baking pan with a layer of lasagna noodles. Cover with 1/3 of the meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice (noodles, meat, cheese, noodles, meat, cheese).
Combine the remaining salsa and water. Pour over the top of the casserole. Cover and bake 1 hour or until heated through. Top with sour cream, remaining 1 cup of cheese, olives, onions, tomatoes if desired. Bake, uncovered, for 5 minutes or until the cheese is melted. Let stand 10-15 minutes before cutting and serving for clean slices

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