Mexican Lasagna

Rita~'s Note:

Not your same old Lasagna! Give Life a Kick! Try This! I've made this also with 3 chopped chipotle peppers in adobe sauce added to the cooked beef.

• Total Time: 6 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 8

• 2 cups pinto beans (cooked or canned rinsed)
• 1 (15 ounce) container ricotta cheese
• 1 egg
• ¼ cup cilantro , chopped
• 1 (4 ounce) can chopped green chilies
• 1 lb monterey jack cheese , sliced (or pepperjack cheese for heat)
• 2 cups browned ground beef
• 1 (32 ounce) jar spaghetti sauce
• 1 (8 ounce) jar of favorite salsa
• ¾ lb lasagna noodle

Directions:

1. Spray crock pot with non-stick cooking spray.
2. Mix pinto beans with the spaghetti sauce.
3. Mix together ricotta cheese, egg, cilantro, and chilies.
4. Cook lasagna very Al dente noodles, drain and cut up.
5. Mix Beef, sauce and salsa together.
6. Spread a little sauce mixture in the crock pot (enough to cover).
7. Then place 1/2 of the noodles, 1/2 of the ricotta mixture, 1/2 of the sauce, and 1/2 of the Monterey jack cheese.
8. Repeat layers with the rest of the ingredients.
9. Cook on low for 6.

Reviews

[Pa. Hiker]

Excellent! Used hot salsa, couldn't find plain monterey jack so substituted pepper jack. Baked in oven for 30 minutes at 375. Made 2 recipes, took one to work and one for home, both were gone in 2 days. BTW, 2 cups of ground beef works out to 1lb. After browning 1lb will just crown a 2-cup measure.

[kcdelong]

I followed the recipe and added a little Fajita seasoning. I cooked it 8 hours and I think that was a little too much; maybe 6 hours. I had good flavor, but I was not a taste that wowed me. I took it to work with me and it was gone in a matter of 30 minutes. Good recipe.