Thursday, November 8, 2012

mexican lasagna

Five reasons to add this one to your repertoire:

1.  Easily assembled.
2.  Can make ahead.
3.  Makes GREAT leftovers.
4.  Financially friendly ingredients.
5.  Super tasty.

Need I say more?

I really don't, but you know me.  I have to.

This casserole will make it's way back to the Sunday afternoon menu soon, I can assure you.  I put it together on Saturday night, wrapped it in foil and put it in the fridge, baked it on Sunday morning before church, wrapped it up once again and let it sit on the stove top to cool and set.  It was so nice coming home to a really satisfying meal in a matter of minutes.  We had it alongside a simple salad and have been enjoying the leftovers since.  And it goes even faster than expected, because it is not necessary to cook the lasagna noodles.  The original recipe called for ground beef, but I substituted with a couple of pounds of ground chicken I needed to use.  The spices and seasonings made for a fantastic Mexican flavor.  A family favorite... you'll love this one!

Mexican Lasagna - makes 12 servings
  • 2 pounds ground beef
  • 1 can (16 oz) refried beans
  • 1 can (4 oz) chopped green chilies
  • 1 envelope taco seasoning
  • 2 tbsp. hot salsa
  • 4 cups shredded Colby-Monterey Jack cheese, divided
  • 12 oz uncooked lasagna noodles
  • 1 jar (16 oz) mild salsa
  • 2 cups water
  • sour cream and green onions to garnish
~ In a large skillet, cook meat over medium heat until no longer pink; drain.
~ Stir in beans, chilies, taco seasoning and hot salsa.
~ In a greased 13 x 9 baking dish, layer a third of the noodles and meat mixture, and 
   sprinkle one cup of cheese.  Repeat layers twice.
~ Combine mild salsa and water; pour over top.  
~ Cover and bake at 350 degrees for one hour or until heated through (longer if going 
    straight from fridge to oven).  
~ Top with sour cream and green onions, if desired.