Mexican Beef and Black Bean Lasagna

Use regular lasagna noodles for this not the no-cook, and do not pre-cook the noodles first with the addition of the water/salsa mixture they will soften while cooking, to save time the ground beef mixture may be made up to 2 days in advance and refrigerated, heat  in the microwave before using for the recipe

Servings 10-12

INGREDIENTS:

2 pounds ground beef

1 medium onion, chopped

4 large garlic cloves, minced (garlic lovers can use more)

1/2 teaspoon crushed chili flakes, optional or adjust to heat level

1 cup refried beans (you may freeze the remaining from the can for another time)

1 (4 ounce) can chopped green chilies

1 envelope taco seasoning

1/3 cup salsa, mild medium or spicy

1 (14 ounce) can black beans, rinsed and drained

4 cups (16 ounces) shredded cheddar cheese, divided (or can use a Mexi blend of cheese)

1 (12 ounce) package uncooked lasagna noodles

1 (16 ounce) jar salsa, mild medium or spicy

2 cups water

2 cups  sour cream

1 (2-1/4 ounce) can sliced ripe olives, drained

green onions, chopped (use as many as you like)

2 medium tomatoes, chopped

INSTRUCTIONS:———————————–

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking pan.

In a large skillet, cook beef  with onion over medium heat until no longer pink; drain.

Add in garlic and chili flakes, then continue to cook until the meat is lightly browned (about 10-12 minutes).

Stir in the refried  beans, green chilies, taco seasoning mix and 1/3 cup salsa until well combined.

Mix in the back beans.

TO ASSEMBLE:

In baking dish layer a third of the noodles and 1/3 of meat mixture, then sprinkle with 1 cup of shredded  cheddar cheese.

Repeat layers two more times.

In a bowl combine the 16-ounce jar of salsa and water; pour evenly over the top and using a tablespoon drizzle a small amount around the sides of the lasagn (using a knife slightly pushing the lasagna away from the edges to allow the salsa/water mixture to flow around the edge of the pan).

Place the pan on a baking sheet to catch any spills.

Cover with two layers of foil and bake for 1  hour or until heated through and the lasagna noodles are fork tender.

Remove from oven and spread the sour cream, over the top then sprinkle with the olives, green onions and chopped tomatoes and remaining 1 cup shredded cheddar cheese.

Bake uncovered 6-8  minutes longer.

Let stand 15 -20 minutes or longer before cutting.

Related posts:

Mexican Lasagna

Kitten’s Mexican Ground Beef And Black Bean Rice

Mexi Beef Taco “Lasagna” Casserole

Beef Taco And Black Bean Salad

Beef and Black Bean Enchilada Casserole

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