Meaty Chili Lasagna
Source of Recipe
Piper
Recipe Introduction
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.
List of Ingredients
Meaty Chili Lasagna
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 (16 ounces) shredded cheddar cheeseRecipe
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.
Drain noodles.
Spread 1/2 cup meat sauce in a greased 13-in. x 9-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.
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.
Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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