1 lb ground beef
1/4 c chopped onion
1 can of refried beans
1 can of chili
1 can of Mexican stewed tomatoes
1 c salsa
1 4oz can chopped green chilies
1 envelope taco seasoning
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp garlic powder
1 1/4 c shredded Monterey Jack cheese
1 1/4 c shredded mozzarella cheese
2 c of either sour cream or ricotta cheese(whatever you have in the fridge)
9 lasagna noodles cooked, rinsed, and drained
In a pan cook the beef and onion until no longer pink. Drain. Stir in the beans, chili, tomatoes, salsa, chilies, and seasonings.
In a bowl mix the Monerey Jack and mozzarella cheese and set aside 1 1/2 cups. Stir sour cream or ricotta into the remaining cheese mixture. Set aside 1 cup of this also.
Spread 1 cup meat sauce into a greased 9×13 baking dish. Layer with 3 lasagna noodles and a third of the sour cream mix and a third of the meat mix. Repeat layers twice. Cover and bake at 350 for 50 minutes.
Uncover, spread with remaining sour cream. Sprinkle with reserved cheeses and bake 10 min longer or until the cheese is melted.
I got this out of a Taste of Home magazine 3 years ago. Its a real man pleaser! ❤ Magdalena Corr