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Fiesta Lasagna

The other day my husband and I were talking about having a non-traditional Thanksgiving meal one of these years.  We’re not big fans of turkey, and his idea was for each of us to choose our ultimate favorite food and eat that instead.  I asked him what he would pick if he could eat anything in the world.  I knew he would say steak, and he did.
 
I told him that I would definitely choose an Italian meal…probably lasagna.  He gave me a puzzled look, even though he knows that I don’t like steak.  In all seriousness, if I was given the choice of any type of food to eat at any given time, I would choose Italian cuisine.
 
I also love me some Mexican food, though.  What I love about this Fiesta Lasagna is that it combines my two favorite food varieties…and they work together phenomenally well!
 
 

Look at those luscious layers of bean/tomato sauce, melted cheese, noodles, and green chilies.   They combine to make a wonderful Mexican/Italian flavor.  As lasagna usually is, this dish is hearty and completely satisfying.

{FIESTA LASAGNA}
Adapted from Taste of Home
Yield: 12 servings

1 pound ground beef
1/4 c. chopped onion
1 can (16 oz.) refried beans
1 can (15-1/2 oz.) mild chili beans
1 can (14-1/2 oz.) Mexican stewed tomatoes, drained
1 cup salsa
1 can (4 oz.) chopped green chilies
1 envelope taco seasoning
1 t. dried oregano
1 t. ground cumin
1/4 t. garlic powder
1-1/4 c. shredded Monterey Jack Cheese
1-1/4 c. shredded mozzarella cheese
1 c. (4%) cottage cheese
1 c. sour cream
9 lasagna noodles, cooked, rinsed, and drained

In a large sauce pan or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in the beans, tomatoes, salsa, chilies and seasonings.
 
In a bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup.  Stir cottage cheese and sour cream into remaining cheese mixture.
 
Spread about 1 cup of the meat sauce into a greased 13×9″ baking dish.  Layer with three noodles, and a third of the cottage cheese mixture and meat sauce.  Repeat layers twice (dish will be full).  Cover and bake at 350 degrees Fahrenheit for 1 hour.
 
Uncover; sprinkle with reserved cheeses.  Baked 10-12 minutes longer or until cheese is melted.  Let stand for about 20 minutes before serving.

 

Be prepared…this serves a crowd, so plan a fiesta!

Enjoy!

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Need another all-Italian lasagna recipe?  Try this “Seriously the Best Lasagna!”

 
Or for another great pasta dish, try this Elegant Broiled Shrimp.
 

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Comments

  1. I could have cried when I read this recipe because it looks absolutely amazing. My faves are Italian and Mexican, too! This. Is. Perfect.
    Thank you so much for posting on the Daily Blog Boost! I'm pinning, printing, putting in a frame... ;)

    ~ Brooke ~

  4. This looks delicious! It would be really hard for me to ever pass up turkey and dressing on Thanksgiving, but I would love to have this any other day of the year! Thanks for sharing it with us at Saturday Night Fever!

  6. As usual, you've created another great dish! I am just adding your recipes right and left, it seems! This time I am dropping in from the House On The Way Twirl and take a Bow Link Party. I am definitely pinning this one!

  7. Okay this looks delish. I guess I know what we are having for dinner tomorrow! Pinning now,for,safe keeping Thanks for linking up to the all things pretty party.

  8. What a fun twist on lasagna....I love it!! I do not like turkey either, in fact we had Beef Wellington instead just because we felt like being rebels this year ;) Thank you so much for sharing with us at Best of the Weekend!
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