Ingredients
- 1 pound ground hot sausage
- 1 pound ground beef
- 1 envelope (1.5 ounces) taco seasoning
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 small jalapeno, minced
- 1 can (28 ounces) tomato puree
- 3 cups mild salsa
- 2 cans (4 ounces each) chopped green chilies
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon coarse pepper
- 24 no-boil lasagna noodles
- 4 cups shredded colby and Monteray Jack cheese, divided
- 1 package (15 ounces) queso fresca, crumbled, divided
- 1 can (16 ounces) refried beans
- Toppings: Shredded lettuce, chopped tomato, sliced black olives, chopped cilantro and sour cream
Directions
- Heat the electric skillet to 350°F.
- Add sausage and beef. Cook, stirring constantly until browned and no longer pink, about 7 minutes. Transfer mixture to a bowl.
- Add onion, garlic and jalapeno to skillet. Cook until tender, about 3 minutes. Return meat mixture to skillet and add tomato puree, salsa, chilies, taco seasoning, cilantro, cumin and pepper. Bring to a boil.
- Remove 6 cups of sauce mixture to a large bowl. Reduce skillet temperature to 225°F.
- Layer 6 noodles across remaining sauce in bottom of skillet, overlapping or breaking to fit. Spread 1 cup of the sauce over noodles. Sprinkle with 1 cup shredded cheese and 1/4 of the crumbled cheese. Top with 6 tablespoons beans. Repeat layers 2 more times. Top with remaining noodles, sauce, shredded and crumbled cheese.
- Cover and cook 35 to 40 minutes until noodles are fork-tender and cheese is melted, about 35 to 40 minutes. Remove lid and let stand 5 minutes.
- Serve with toppings.
Serves: 20