Serves a Crowd

EASY MEXICAN LASAGNE

by:
January 24, 2015
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  • Makes ONE LARGE CASSEROLE
Author Notes

THIS RECIPE BELONGS TO MY HUSBAND RENE'. I CAME HOME FROM MINOR SURGERY AND NEEDED TO REST, SO MY HUSBAND BECAME HOUSE HUSBAND FOR A FEW DAYS. HE CAME UP WITH THIS RECIPE WHICH I HAD TO ENTER IT WAS THAT GOOD! I KNOW ITS EASY, BUT THE TASTE OMG! GIVE IT A TRY YOU WON'T BE SORRY. —LULULAND

What You'll Need
Ingredients
  • 1 pound GROUND BEEF
  • 1 packet LASAGNE NOODLES
  • 3 15 ounces CANS OF PETITE DICED TOMATOES WITH GREEN CHILIES
  • 1 packet TACO SEASONING
  • 1 27 ounces CAN OF WHOLE GREEN CHILIES
  • 16 ounces PACKAGE OF MEXICAN 4 CHEESE BLEND
Directions
  1. BROWN MEAT WITH TACO SEASONING.
  2. ADD 2 CANS TOMATOES WITH CHILIES AND SIMMER ABOUT 20 MINUTES.
  3. ADD 1/2 CAN TOMATOES TO BOTTOM OF THE 9X13 DISH, TOP WITH LASAGNE NOODLES UNCOOKED.
  4. ADD SOME MEAT MIXTURE AND LAYER CHILIES AFTER OPENING THEM UP FLAT.
  5. ADD A COUPLE OF HANDFULS OF CHEESE AND REPEAT LAYERS. TOP WITH REMAINING TOMATOES AND CHEESE, COVER WITH FOIL.
  6. BAKE AT 350 DEGREES FOR 30 MINUTES, THEN UNCOVER AND CONTINUE BAKING FOR 15 MINUTES APPROXIMATELY.
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