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Fiesta Lasagna

  • 1 lb. ground beef
  • 1/4 c. chopped onion
  • 1 (16 oz.) can refried beans
  • 1 (15.5 oz) can mild chili beans
  • 1 (14.5 oz.) can Mexican stewed tomatoes
  • 1 c. salsa
  • 1 (4 oz.) can chopped green chilies
  • 1 envelope taco seasoning
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1/4 tsp. garlic powder
  • 1 1/4 c. shredded Monterey Jack cheese
  • 1 1/4 c. shredded mozzarella cheese
  • 3/4 c. cottage cheese
  • 1 1/4 c. sour cream, divided
  • 9 lasagna noodles, cooked

Preparation:

Cook beef and onion; drain. Stir in beans, tomatoes, salsa, chilies and seasonings. In a bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 1/2 cups. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture. Spread 1 cup meat sauce into greased 9"x13" baking dish. Layer with 3 noodles and 1/3 of cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full). Cover and bake at 350° for 1 hour. Uncover and spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer. Let stand for 20 minutes before serving. Serves 12 people.