Name: Mexican Lasagna with Noodles
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2 pounds ground beef; 2 tablespoons jarred diced chipotle peppers (can substitute with your favorite hot salsa); 1 tablespoon ground cumin; 2 teaspoons ground oregano; 2 teaspoons garlic powder; 2 teaspoons chili powder; 1 teaspoon salt; 1 (15 ounce) can low-sodium black beans, rinsed and drained; 1 (16 ounce) can refried beans; 1 (14.5 ounce) can petite diced tomatoes (not drained); 1 (10 ounce) can mild red enchilada sauce; 1 cup water; 12 no-boil lasagna noodles; 4 cups shredded Monterey Jack (about 1 lb); 2 cups shredded sharp cheddar cheese (about 1/2 lb)

Description

A flavorful twist on traditional lasagna featuring a delicious blend of Mexican ingredients.

Ingredients

Scale

2 pounds ground beef
2 tablespoons jarred diced chipotle peppers (can substitute with your favorite hot salsa)
1 tablespoon ground cumin
2 teaspoons ground oregano
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 (15 ounce) can low-sodium black beans, rinsed and drained
1 (16 ounce) can refried beans
1 (14.5 ounce) can petite diced tomatoes (not drained)
1 (10 ounce) can mild red enchilada sauce
1 cup water
12 no-boil lasagna noodles
4 cups shredded Monterey Jack (about 1 lb)
2 cups shredded sharp cheddar cheese (about 1/2 lb)

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Instructions

Preheat oven to 375°F.
In a large skillet, cook the ground beef until no longer pink, about 10 minutes. Drain off any extra grease.
Add diced chipotle peppers, spices, and salt to the ground beef and mix well. Then mix in the black beans, refried beans, and diced tomatoes.
In a small bowl, mix the enchilada sauce and water together. Set aside.
In a 9 x 13 inch pan, layer a single layer of lasagna noodles (3 to 4 noodles), 2 cups of the meat mixture, 1 cup Monterey Jack, ½ cup cheddar, and ¾ cup of the enchilada sauce. Repeat two times, doubling the cheese on the last layer.
Cover with aluminum foil and bake for 40 minutes. Remove foil and cook for an additional 10-15 minutes, until cheese is bubbly and slightly browned.
Let the lasagna cool for 30 minutes before slicing. Serve topped with sour cream, green onions, black olives and fresh tomatoes.

Notes

Place a cookie sheet on the rack beneath the lasagna to catch any spills.
This recipe fills a standard 9 x 13 inch pan to the brim.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 piece
Calories: 485
Sugar: 4g
Sodium: 600mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 8g
Protein: 32g
Cholesterol: 90mg