Under 30 Minutes
More than 1 Hour
Surprise the whole family tonight with a tasty Mexican twist on this time-honored Italian favorite.
1 pound lean ground beef
1 (1.25-ounce) package CHI-CHI'S® Taco Seasoning Mix
1 (26-ounce) jar spaghetti sauce
1 (16-ounce) jar CHI-CHI'S® Thick & Chunky Salsa Hot
1 box no-boil lasagna noodles
1 (15-ounce) package ricotta cheese
1 cup refried beans
1 large egg, lighty beaten
3 cups shredded Mexican cheese blend, divided
1. Heat oven to 375°F.
2. In skillet, prepare beef with taco seasoning according to package directions.
3. Meanwhile, in bowl, combine spaghetti sauce and salsa; mix well. In 13x9-inch baking dish, spread about 1 cup salsa mixture. Top with layer of lasagna noodles.
4. In separate bowl, combine ricotta cheese, refried beans and egg; mix well. Spread 1/2 of ricotta mixture over noodles. Top with 1/2 of beef mixture. Sprinkle with 1 cup shredded cheese. Repeat layers, ending with salsa mixture and remaining shredded cheese.
5. Cover lasagna with aluminum foil. Bake 50 to 60 minutes. Uncover; bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before serving.