Mexi-Lasagna

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  • 25 min prep time
  • 45 min total time
  • 7 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 4 Bake at 350°F. for 20 minutes or until edges are bubbly and mixture is thoroughly heated.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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