Mexican Lasagna
Ingredients
- 4 1/2 cups of your best spicy chili recipe or Salsa Chili (page 48)
- 16 lasagna noodles, cooked and drained
- 1 can (16 ounces) refried beans
- 4 cups shredded Colby-Monterey Jack cheese (1 pound)
- Sliced jalapeño chilies, if desired
- Sour cream, if desired
- Diced tomatoes, if desired
Directions
- 1Heat oven to 350º. Spread 1/2 cup of the chili in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles, overlapping edges if necessary. Spread 1 cup chili and one-fourth of the beans over noodles. Sprinkle with 1 cup of the cheese. Repeat layers 3 times, ending with cheese.
- 2Cover and bake 40 minutes. Uncover and bake about 20 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting. Garnish with chilies, sour cream and tomatoes.
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