If you read my last post, you know that May is Beef Month! And as we feature some winning recipes from a recipe contest KMZU radio in Carrollton, Mo. hosted during Beef Month 2011, I am excited to share with you our second-place. Now this Mexican Lasagna, brought to us by Jackie Woodworth of Chilicothee, Mo., is a great recipe for any family. What I love about Mexican dishes is that we can all make them to our liking, leave out things we don’t like, add as much spice as we want, and still make it so that everyone in the family leave the table full and happy. I hope you’ll embrace this recipe this summer, when the grill may not be an option!
- 2 lbs Ground beef
- 16 oz Can refried beans
- 4 oz Can chopped green chilies
- 1 envelope Taco Seasoning
- 2 T Hot salsa
- 12 oz Uncooked lasagna noodles
- 4 C Shredded Colby-Monterey Jack cheese, divided
- 16 oz Mild salsa
- 2 C Water
- 16 oz Sour cream
- 1 Can sliced ripe olives, drained (2¼ oz)
- 3 Green onions chopped
- In a large skillet, cook beef over medium heat until no longer pink, drain. Stir in beans, chilies, taco seasoning and hot salsa.
- In greased 13x9x2″ 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 for 1 hour until heated through.
- Top with sour cream, olives, onions and remaining cheese.
- Bake uncovered for 5 minutes. Let stand 10-15 minutes before cutting.
Yield: 12 servings.