Enchilada Lasagna

Submitted by Barb Jodoin
You can make it as spicy as you'd like. It all depends on the "heat" of your salsa. I like the Hot salsa.


1½ lbs. of ground beef

1 small onion

1 can (127ml) chopped green chilies (Old El Paso)

1 can (284ml) cheddar cheese soup (Campbell's)

1 cup chunky salsa

½ cup each of grated low-fat cheddar cheese & grated part-skim mozzarella cheese.
I actually use 1 cup of tex-mex shredded cheddar.

12 or so oven-ready lasagna noodles (depends on pan size)

2/3 cup water

½ cup each of cheddar & mozzarella cheese - grated


Preheat oven to 350º F

Finely chop onion and brown ground beef with it in frying pan. Add chilies, soup, salsa and cheeses to cooked meat. Stir until well mixed.

Layer in a rectangular lasagna pan in this order -
1/3 dry noodles and 1/3 sauce. Do this 2 more times.

Drizzle water all over and top with grated cheeses.

COVER tightly with foil and bake in hot oven. Set timer for 50 minutes.

If you want an easy salad to go along with it - try this Easy Salad.