March 27, 2010


1 1-lb. box lasagna noodles
2 pkgs. dry Fajita mix
2 lbs. ground chuck
2 pkgs shredded cheese of choice
sliced black olives, optional
green onions, chopped
2 sliced Roma tomatoes (for garnish)
1 can enchilada sauce
sour cream (optional for garnish)
diced tomatoes (optional for garnish)

Cook lasagna noodles and drain.

Brown meat and drain off grease; add Fajita mix as directed on back of package.

In a 9x13 baking dish sprayed with cooking spray;

Layer noodles, meat sauce, cheese, green onion, olives and Enchilada sauce. Repeat.

Top layer should be cheese.

Bake at 350 degrees for 45 minutes.

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