Beef Enchilada Lasagna

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This tasty italian/mexican medley is delicious and easy to put together. A barely-modified, terrific sandi richards recipe that allows for you to prepare ingredients ahead of time to throw together once you get home. Enjoy!!

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Steps

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Preheat oven to 350f.

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Brown meat in a large nonstick frying pan or wok , at medium high.

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Stir until meat is no longer pink.

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Add onions and saute for 3 minutes , until translucent.

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Add chilies , carrot , soup , salsa and first 1 / 2 cups of cheddar and mozzarella cheeses to cooked meat.

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Stir until well mixed and just barely heated.

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Layer in a rectangular lasagna or cake pan in this order:.

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1 / 3 dry noodles and 1 / 3 sauce.

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Do this 2 more times.

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Drizzle water all over and top with last of grated cheeses.

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Cover tightly with foil and bake in hot oven.

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Cook for 50 minutes.

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Let stand for 10 minutes before serving.

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Ingredients

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extra lean ground beef, onion, green chilies, carrot, cheddar cheese soup, chunky salsa, low-fat cheddar cheese, part-skim mozzarella cheese, no-boil lasagna noodles, water