Mexi-Lasagna

Lasagna made the Mexican way -dinner that’s ready in just 45 minutes!

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Servings 6

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ingredients 7
Prep Time 25 min
Total Time 45 min

Ingredients

4: oz. (2 cups) uncooked mini-lasagna noodles (mafalda)

1/2: lb. ground beef

1: (15 1/2- or 15-oz.) can kidney beans, drained

1: (14 1/2-oz.) can chili-style tomatoes, undrained

1: (8-oz.) can tomato sauce

8: oz. (2 cups) shredded Monterey Jack cheese

1: (4 1/2-oz.) can chopped green chiles

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Directions

1 Heat oven to 350°F. Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cook noodles to desired doneness as directed on package. Drain.
2 Meanwhile, in large skillet, cook ground beef over medium-high heat until thoroughly cooked. Drain. Add kidney beans, tomatoes and tomato sauce; cook until thoroughly heated, stirring occasionally.
3 Spoon cooked noodles evenly into sprayed baking dish. Sprinkle with 1 cup of the cheese, all of the beef mixture, green chiles and remaining 1 cup cheese.
4 Bake at 350°F. for 20 minutes or until edges are bubbly and mixture is thoroughly heated.

EXPERT TIPS

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Expert Tips

Prepare recipe as directed above except omit Monterey Jack cheese; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 350°F. for 1 1/4 hours. Uncover; sprinkle with Monterey Jack cheese. Bake an additional 20 minutes or until mixture is thoroughly heated.