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Amy's Spicy Taco Salad




Source of Recipe


Amy Wood


List of Ingredients




1-2 lbs. lean ground beef
1 box (16 oz) lasagna noodles
1 (48 oz) jar spaghetti sauce
1-2 packets taco seasoning (more if you like more spice)
2 pkgs (12-16 oz) shredded cheese (Amy uses Monterey Jack and Sharp Cheddar)
1 small can jalapeno peppers or green chilies
1 small can black olives
shredded lettuce
picante sauce
sour cream

Recipe



In skillet brown ground beef, then add taco seasoning packets with 1/4 cup water. Mix thouroughly. Boil noodles (add few drops oil to prevent sticking).

In large pan (9x13 works great, spray bottom first w/non-stick spray) put 1 layer of noodles, cover with a layer of cheese, then meat, then sauce,adding chilies or peppers with sauce. Continue adding layers till you have about 2 1/2 inches left at top of pan. At last layer make sure to cover completely with cheese.

Bake in 300° oven for 45 minutes (if time permits or fast method is 375 degrees for 35 minutes) covered with foil, then uncover and bake another 15 minutes at 375. (slower cooking lets cheese get brown and bubbly).

To serve add shredded lettuce and sour cream in dollops on top then cover with black olives. serve with picante` sauce on side.

To make the UNSPICY recipe just delete the peppers, use mild picante` sauce, and only use 1 packet of taco seasoning.