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Fiesta Lasagna Recipe

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Loaded with Mexican-style ingredients, this filling lasagna is sure to please the whole gang, whether you make it for your family or take it to a potluck. Every bite is mmm-good! —Karen Ann Bland, Gove, Kansas

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Fiesta Lasagna Recipe

Prep: 25 min. Bake: 70 min. + standing

Yield: 12 Servings

25 70 95

Ingredients

1 pound ground beef
1/4 cup chopped onion
1 can (16 ounces) refried beans
1 can (16 ounces) mild chili beans, undrained
1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
1 cup salsa
1 can (4 ounces) chopped green chilies
1 envelope reduced-sodium taco seasoning
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1-1/4 cups shredded Monterey Jack cheese
1-1/4 cups shredded part-skim mozzarella cheese
3/4 cup 4% cottage cheese
1-1/4 cups sour cream, divided
9 lasagna noodles, cooked, rinsed and drained

Directions

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings.
In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture.
Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full).
Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield: 12 servings.

Originally published as Fiesta Lasagna in Taste of Home December/January 2008, p38

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Fiesta Lasagna (2)

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Fiesta Lasagna

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Reviewed on Apr. 28, 2012 by Grammie1

THE best mexican style lasagna you could make! Combine Italian and Mexican with this recipe and you have a party! And as we all know....it's even better the next day.

Reviewed on Nov. 16, 2011 by VictoriaElaine

My family loves this recipe. I love that it is easy to make & can be prepared in advance & refrigerated or frozen. I use petite diced tomatoes with jalapenos instead of the Mexican stewed tomatoes. Refried beans with jalapenos. Sharp cheddar cheese instead of Monterey Jack. I also love that it uses lasagna noodles instead of tortillas, which tend to get soggy. A nice alternative to burritos!