Mexican Lasagna
1 pkg lean ground beef
diced onion
1 can (127 ml) chopped green chilies
1 grated carrot
2 cans cheddar soup
1 1/2 cup salsa
3 cups shredded marble cheeze
Lasagna noodles - roughly 10 for a 9x13 pan
1/3 cup water
Preheat oven to 350. Brown meat until no longer pink. Add diced onions, chilies, carrot, soup, salsa, 1 1/2 cup shredded cheeze. Mix well.
Boil noodles until al dente (cooked firm but not thoroughly)
In a 9x13 pan, layer: sauce, noodles, sauce, and the rest of the sauce. Drizzle water all over and then top with shredded cheeze, cover with foil and cook for approximately 30 minutes. Remove foil and cook until cheeze is browned.
diced onion
1 can (127 ml) chopped green chilies
1 grated carrot
2 cans cheddar soup
1 1/2 cup salsa
3 cups shredded marble cheeze
Lasagna noodles - roughly 10 for a 9x13 pan
1/3 cup water
Preheat oven to 350. Brown meat until no longer pink. Add diced onions, chilies, carrot, soup, salsa, 1 1/2 cup shredded cheeze. Mix well.
Boil noodles until al dente (cooked firm but not thoroughly)
In a 9x13 pan, layer: sauce, noodles, sauce, and the rest of the sauce. Drizzle water all over and then top with shredded cheeze, cover with foil and cook for approximately 30 minutes. Remove foil and cook until cheeze is browned.
