Sunday, December 11, 2011

Mexican Lasagna

My nephew requested a Mexican-style version of my lasagna recipe a few weeks ago. This post is for him.

1 box lasagna noodles
*1 qt chili (homemade works best, but you can use canned, if you prefer)
1 green pepper, diced
1 red pepper, diced
1 onion, diced
½ pkg shredded colby jack cheese (or the cheese blend of your choice)
1 jar nacho cheese sauce (queso is fine, too)
1 large can refried beans

Optional toppings:
shredded lettuce
diced tomatoes
black olives
sour cream
chopped green onions

Preheat oven to 350°.

Cook noodles according to package directions. While they're cooking, heat up the chili and the refried beans (separately). Put the peppers and onions and a small amount of olive oil in a skillet and sautée until onions turn transparent. When they're done, add to the chili.

Cover the bottom of a 9x13 baking dish with a couple scoops of chili. Then add a layer of cooked noodles so they cover the chili. Add another layer of noodles, then add a thick layer of beans and cover with a light layer of cheese sauce. Add another layer of noodles. Add a layer of chili. Repeat these layers until you get close to the top. On the top layer, put the rest of the nacho cheese sauce. You want to leave a little bit of room so you can put the shredded cheese on top later.

Cover with foil and bake at 350° for 30 mins. Remove foil, cover with shredded cheese and bake an additional 10 mins. Let sit for 10 minutes. Cover with optional toppings if you choose and serve.

* If you don't have chili, you can substitute 3lbs browned ground beef, 1 - 15oz can tomato sauce, and 1 - 28oz can enchilada sauce.

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