I finally found an old recipe box that I have been missing for a while. It’s one I started a LONG while back, it’s been in packed up box for over 5 years…probably much long than that. Anyway, one recipe I had to share from it is Mexican Lasagna. I had not made it in a long time but just made it last week. I really like this recipe because unlike so many of the Mexican Lasagna recipes that are around on the web, this one uses actual lasagna noodles, not tortillas.
Mexican Lasagna
1 lb. lasagna noodles, cooked according to package directions
1 – 2 lbs. ground beef
2/3 cup onions, chopped
1 taco seasoning packet
1/2 cup water
2 jars of favorite pasta sauce (26-oz.)
1 can diced green chilies
1 cup olives, sliced (and extra for top of lasagna)
1 lb. Cheddar cheese, shredded
Preheat over to 350 degrees. Brown meat and onion. Pour off fat. Stir in taco seasoning and water. Stir in pasta sauce, chilies, and olives. Simmer for 10 minutes. Spread appox. 3/4 cup of sauce on the bottom of a 13×9″ baking dish. Top with a layer of lasagna noodles, more sauce, and cheese. Repeat layers until noodles, sauce, and cheese are used — cheese should be the top/last layer. Garnish with more sliced olives. Bake uncovered 30 minutes of until hot and bubbly. Let stand for 10 minutes, slice, and serve!
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