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Fiesta Lasagna

Fiesta Lasagna
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
12 ServingsPrep: 25 min. Bake: 70 min. + standing

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.
© Taste of Home 2013

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Fiesta Lasagna (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013