Meaty Chili Lasagna

Total Time

Prep: 20 min. Bake: 45 min. + standing


12 servings

Updated: Oct. 16, 2022
My mother-in-law has been gone for 20 years, but her recipe is still in great demand at family gatherings and potluck suppers. Serve this lasagna with salad, bread and a light dessert...and you'll satisfy the heartiest appetite.


  • 12 uncooked lasagna noodles
  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 to 3 jalapeno peppers, seeded and chopped
  • 1 to 2 tablespoons chili powder
  • 1 garlic clove, minced
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup frozen corn
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons tomato paste
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 4 cups shredded cheddar cheese


  1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, peppers and chili powder. Add garlic; cook 1 minute longer. Drain. Add the soup, corn, tomato sauce, tomato paste and olives; simmer until heated through.
  2. Drain noodles. Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Layer with four noodles, half of the remaining sauce and a third of the cheese. Repeat layers once. Top with remaining noodles and cheese.
  3. Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 slice: 405 calories, 21g fat (12g saturated fat), 82mg cholesterol, 597mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 25g protein.