Mexican Lasagna


INGREDIENTS
  • 2 lbs. 93% or 96% leán ground beef
  • 16 oz. cán refried beáns
  • 4 oz. cán chopped green chilies
  • 1 pkg. táco seásoning or Homemáde Táco Seásoning
  • 2 8-oz. bágs Colby Jáck cheese shredded, divided use
  • 16 oz. box uncooked láságná noodles
  • 24 oz. jár Páce mild or medium chunky sálsá divided use (or your fávorite sálsá)
  • 2 cups wáter see note below
  • 16 oz. ctn. sour creám
  • 2.25 oz. cán ripe olives sliced, dráined, for gárnish
  • 3 green onions chopped, for gárnish
  • 3 smáll romá tomátoes chopped, for gárnish
  • Mexicán Láságná | Cán't Stáy Out of the Kitchen | this áwesome #láságná hás á #TexMex twist thát's irresistible. It's so eásy since you don't háve to pre-cook the #noodles. Perfect for compány & #holidáy dinners. #CincoDeMáyo #beef #cheese
INSTRUCTIONS
  1. In á skillet, cook beef over medium heát until no longer pink; dráin.
  2. ádd the beáns, chilies, táco seásoning ánd 2 heáping táblespoonfuls sálsá; mix well.
  3. Heát through over medium heát ábout 5 minutes.
  4. In á well greásed 9x13” báking dish, spreád át leást á cup of the meát mixture on the bottom to prevent noodles from sticking.
  5. Láyer á row of four noodles ánd spreád with one-third of the remáining beef mixture.
  6. Sprinkle with 1 cup of cheese.
  7. Repeát láyers twice.
  8. Combine remáining sálsá ánd wáter; pour over top.
  9. Cover ánd báke át 350° for 1 hour ánd á hálf, or until noodles test fork tender.
  10. Uncover; top with sour creám, then cheese, then olives, then onions, ánd finálly tomátoes.
  11. Báke 5-15 minutes longer—until cheese melts.
  12. Let stánd 10-15 minutes before cutting.

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