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Mexican Lasagne

Kate Kelly Hodsdon

  • 1T oil
  • 2 lbs ground beef
  • 4 c tomato juice
  • 1 – 15oz can red kidney beans, drained
  • 1 – 6oz can tomato paste
  • 1 – 1 5/8 oz pkg chili mix
  • 10 uncooked lasagne noodles
  • 2 c cottage cheese
  • 2 c shredded cheddar cheese

Heat oil in skillet. Add beef and cook until browned, crumbling with a fork. Pour off fat. Add tomato juice, beans, tomato paste, and chili mix. Reduce heat. Cover partially and simmer 30 minutes. Preheat oven to 375 degrees. Lightly grease 9×13 glass baking dish. Arrange 5 noodles in dish. Cover with 2 cups meat mixture, then 1 cup cottage cheese and 1/3 of cheddar. Repeat with noodles, meat mixture, cottage cheese and cheddar. Top with remaining meat mixture and cheddar. Cover with foil. Bake until bubbly and noodles are cooked through, about 30 minutes. Let stand 15 minutes before serving.

Only a crazy mixed up Mexican named Kelly living near the border could come up with this one!

Or maybe a crazy mixed up Italian living in Puerto Vallarta! In any case, this dish really confuses the New England in-laws!

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