Sunday, October 9, 2011

Mexican Lasagna

Well, I suppose I should gather up my thoughts and spill them onto the computer. It's been a while since I've posted, but sometimes life gets in the way.  A couple of weeks ago I made a Mexican lasagna that is absolutely delicious.

(adapted from Best Church Supper Recipes)

1 lb ground beef
1 16oz can refried beans
7 oz can of diced green chilies
1 taco seasoning packet
12 lasagna noodles (uncooked)
1 jar chunky salsa
2 cups shredded cheese
sour cream
4 green onions diced
1 4oz can olives
2 cups water

Brown meat, and drain. add refried beans, chilies, and seasoning packet and mix well.  I let mine refrigerate for about 4 hours to let the flavors mingle but if in a hurry you can just do it all together.

Put a layer of lasagna noodles in the bottom of your 9x13 pan then layer with meat and bean mixture and top with cheese. Repeat so that you have 3 layers.

Mix salsa and water together and pour over entire lasagna. Cover with tin foil and bake at 350 for 1 hour.

Uncover and top with olives, onions, and remaining cheese and bake for 5 more minutes. Remove from oven and let sit for 15 minutes before cutting.

Serve with a dollop of sour cream on top.