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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