Photo by Taste of Home
NOTES
- A recipe that comes together quick and would freeze well too. I made ours the night before and left in fridge until ready to cook. It's a great lasagna recipe because you can use regular lasagna noodles without cooking them first.
- Recipe modified from Taste of Home
- 1 pound ground beef
- 1 can (16 ounces) refried beans (I like the spicy jalapeno kind because it adds flavor but isn't too spicy)
- 1 can (4 ounces) chopped green chilies or 2 fresh Anaheim chilies, chopped
- 1 envelope taco seasoning (or make your own)
- About 1 jar (16 oz) salsa + 2 tablespoons
- 4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
- 12 ounces uncooked lasagna noodles
- 2 cups water
- 2 cups (16 ounces) sour cream
- 1 can (2-1/4 ounces) sliced ripe olives, drained (optional, my fam is not a fan so we did without)
- 3 green onions, chopped
- 1 medium tomato, chopped
- 1 avocado, chopped (optional)
1. In a large skillet, cook beef over medium heat (add fresh peppers if using once beef is starting to brown) until no longer pink; drain. Stir in the beans, chilies, taco seasoning and 2 tbsp salsa.
2. In a greased 13-in. x 9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice (ending with cheese).
3. Combine mild salsa and water; pour over top. Cover and bake at 350° for 1 hour or until heated through.
4. Top with sour cream, olives (if desired), onions, tomatoes and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting. Serve with chopped lettuce on the side and guacamole or chopped avocado.