Mexican Lasagna

Posted by chuckwagon

February 22, 2008

What happens when you take an Italian favorite and mix it with southwestern tastes? Mexican Lasagna happens. That’s what. I’m pretty sure you’re going to like this one…

1 pkg of lasagna noodles - cooked and drained
1 lb ground meat - beef or pork - cooked and fat drained off
2 cups of pepper jack or jack cheese - grated
2 cups cheddar cheese - grated
1 can cream of mushroom soup
2 cans of chopped green chili or fresh if you have it
1 8oz container of sour cream
1 small onion chopped fine
1 8oz jar of salsa - medium or hot
1 cup of milk
2 cans refried beans - heated

Preheat your oven to 350°

Combine the meat, 1½ cups of each cheese, one can of chili and half the onion. Set aside. Mix together the soup, salsa, one can of chili, milk and the rest of the onion.

Spread a small amount of the salsa mixture in the bottom of a lasagna pan or a 9×13 baking dish. Place a layer of the lasagna noodles on top of that, being sure to overlap the edges.

Now spread on a layer of the beans, then a layer of the meat mixture. Continue layering the ingredients ending with the salsa mixture.

Bake for thirty minutes. (You might want to put it on a cookie sheet in case it boils over)

Carefully remove from oven and sprinkle the remaining cheeses over top. Return to oven and bake another 7-10 minutes until the cheese melts and gets bubbly. Serve with tortillas or tortilla chips. Enjoy!

If you ain’t sweatin, it ain’t chili

Chuckwagon505

Green Chili