1 serving: 520 calories, 29g fat (16g saturated fat), 108mg cholesterol, 929mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 29g protein.
Ingredients
- 2 pounds ground beef
- 1 can (16 ounces) refried beans
- 1 can (4 ounces) chopped green chiles
- 1 envelope taco seasoning
- 2 tablespoons hot salsa
- 12 ounces uncooked lasagna noodles
- 4 cups shredded Colby-Monterey Jack cheese, divided
- 1 jar (16 ounces) mild salsa
- 2 cups water
- 2 cups sour cream
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 3 green onions, chopped
- 1 medium tomato, chopped, optional
Description
- Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chiles, taco seasoning and hot salsa.
- In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
- Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.
- Top with sour cream, olives, onions, tomatoes if desired, and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting
