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Sun, Sept. 22

Cooking with Diane: Chili Mexican Lasagna

Is there anyone who doesn't like pasta? I love it, and this Mexican lasagna is delicious, with a hint of zesty Italian and Mexican flavors, it will soon be a family favorite. Serve it with a nice green salad to make a very satisfying meal.

Chili Mexican Lasagna

1 box of lasagna noodles (cook according to instructions) set aside

1 pound lean ground beef

1 jar of spaghetti sauce (your choice)

¾ cup chunky salsa (your choice)

¼ cup water

1 can black beans (drained)

3-4 cloves garlic (diced)

1 can diced green chilies

1/2 medium green pepper (chopped)

1 small onion (chopped)

1 tablespoon chili powder

1 package of Mexican four-blended cheese (shredded)

1 package pepper jack cheese

Salt & pepper to taste

Brown the meat with onions, peppers, and garlic. Salt & pepper. When meat is browned, add the other ingredients except the cheese.

Simmer about 5 minutes.

Grease a 9x13 baking dish, spread 2 cups of meat sauce in bottom of baking dish, cover with 3-4 noodles, top with both cheeses, repeat layers, top with the rest of the cheese.

Bake at 375 degrees 40 minutes.

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