Ingredients
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 can (16 ounces) refried beans
- 1 can (16 ounces) beans (mild chili beans, undrained)
- 1 can (14 1/2 ounces) stewed tomatoes (Mexican stewed tomatoes, drained)
- 1 cup salsa
- 1 can (4 ounces) chopped green chilies
- 1 envelope (28 grams) reduced-sodium taco seasoning
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon garlic powder
- 1 1/4 cups shredded Monterey Jack cheese
- 1 1/4 cups shredded part-skim mozzarella cheese
- 3/4 cup 4% cottage cheese
- 1 1/4 cups sour cream (divided)
- 513 grams dry lasagna noodles (9 noodles, cooked, rinsed and drained)
How to Make
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Step 1: In a 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.
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Step 2: In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture.
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Step 3: Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full).
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Step 4: Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
We hope you enjoy this recipe!
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