Mexican Lasagna
- Servings: 9
- Prep: 50
- Cook Time: 30
Create a lasagna dish with Mexican flair using taco sauce, refried beans and chili powder.
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INGREDIENTS:
| 1 1/2 cups | green onion, chopped |
| 1 lb | lean ground beef |
| 16 oz | San Giorgio® Lasagna |
| 1 3/4 cups | stewed tomatoes |
| 1 cup | tomato sauce |
| 4 Tbsps | ripe olives, chopped |
| 1 each | garlic clove, minced |
| 1 cup | taco sauce |
| 1 tsp | chili powder |
| 1 can | refried beans |
| 4 cups | Monterrey Jack cheese, shredded |
DIRECTIONS:
- Cook pasta according to package directions; drain.
- Lay flat on foil to cool.
- Heat oven to 375°F.
- In large skillet, brown meat. Add onion, stewed tomatoes, tomato sauce, taco sauce, olives, garlic and chili powder; simmer 5 minutes.
- Spread 1/2 cup meat sauce on bottom of 13 x 9 x 2-inch baking dish.
- Arrange 4 pasta pieces lengthwise over sauce, overlapping edges.
- Spread one-third beans, 1-1/4 cups meat sauce and one-fourth cheese over pasta.
- Repeat layers twice.
- Cover with pasta, remaining sauce and cheese.
- Cover and bake 30 minutes; let stand 10 minutes before cutting.
