Fajita Lasagna
Recipes Beef Main Dish Mexican Quick and Easy
Description
You'll make this dish over and over again because it's delicious, easy and quick. It's a combination of the flavors of Italian and Mexican, which everyone will love.
Ingredients
1 lb. bag frozen stir-fry bell peppers and onions, thawed
1 lb. lean ground beef
29 oz. can tomato sauce
1.4 oz. envelope fajita seasoning mix
12 no-boil lasagna pasta, each about 6 to 8 inches long and 3 inches wide
3 c. shredded Colby-Monterey Jack cheese (12 oz.)
2.4 oz. can sliced ripe olives, drained
guacamole, for serving
thick and chunky salsa, for serving
sour cream, for serving
Directions
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Preheat oven to 350 degrees F. Spray the bottom and sides of a 13x9 inch baking dish with cooking spray.
Drain the thawed bell pepper mixture on several layers of paper towels; set aside.
Cook the ground beef in a 10 inch skillet over medium-high heat, stirring occasionally, until browned; discard excess grease. Stir in tomato sauce and seasoning mix; heat to boiling.
Spread 1/2 c. of the sauce mixture in the baking dish. Arrange 4 noodles crosswise, slightly overlapping, in the sauce. Spread 1 1/2 c. sauce over the noodles, completely covering them. Spread the pepper mixture evenly over the sauce; sprinkle on 1 c. cheese.
Arrange 4 noodles crosswise, slightly overlapping, on the cheese. Spread about 1 1/2 c. sauce over the noodles, completely covering them. Sprinkle 1 c. cheese and the olives over the sauce. Arrange 4 noodles crosswise, slightly overlapping, on the olives. Spread remaining sauce over the noodles, completely covering the noodles. Sprinkle on remaining 1 c. cheese.
Spray a piece of aluminum foil large enough to cover the baking dish with cooking spray. Tightly cover the dish with the prepared foil with the sprayed side down.
Bake about 30 minutes or until hot and bubbly.
Let stand 15 minutes before cutting.
Serve with guacamole, salsa and sour cream.
8 servings.