October 1, 2010

Mexican Lasagna

Bette Midler, Honolulu, Hawaii, USA


  This crowd pleasing recipe is a keeper. Featuring the southwestern taste people love, the cheesy, layered dish is well received everywhere I take it.


2 lbs. ground beef
1 can. ( 16oz) refried beans
1 can (4oz) chopped green chili 
1 envelope taco seasoning
2 T. hot salsa
12 oz. uncooked lasagna noodles
4 cups. (16oz) shredded Colby Monterey Jack cheese, divided
1 jar (16oz) mild or hot salsa
2 cups. water
2 cups. (16oz) sour cream
1 can (2-1/4 oz) sliced ripe olives, drained
6 green onions, chopped




    In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.
    In a greased 13 x 9 x 2 inch baking dish. layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
   Combine hot salsa and water; pour over top.
Cover and bake at 350 F for 1 hour or until heated through. Top with sour cream, olives, onions and remaining cheese. Bake, uncovered, 5 minutes longer.
  Let stand 10-15 minutes before cutting.
serves: 12 servings