Ingredients

The following ingredients have 4 Servings
  • 3 lbs ground beef
  • 2 jalapenos, (seeds removed, chopped)
  • 1 large onion, (chopped)
  • 4 cloves garlic, (minced)
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup taco seasoning
  • 1 1/2 cups water
  • 30 oz can refried beans
  • 10 oz can Rotel®
  • 4 oz can diced green chilies
  • 10 oz can red enchilada sauce
  • 16 oz container sour cream
  • 3 cups Monterey Jack cheese, (shredded)
  • 3 cups sharp cheddar cheese, (shredded)
  • 16 oz box lasagna pasta, (cooked al dente)

Instruction

  • Preheat oven to 350°.
  • Cook pasta according to package directions for "al dente", rinse and set aside.
  • In a large cast iron skillet or large frying pan, add ground beef, onions, garlic, jalapenos, red pepper flakes, salt and pepper.
  • Cook until ground beef is no longer pink, onions are translucent and jalapenos are tender. Drain and return to skillet.
  • Sprinkle taco seasoning over meat and pour water into skillet, stir and cook for about 5 minutes.
  • Add Rotel and diced green chilies, stir and continue cooking for 2-3 more minutes then remove from heat.
  • Heat refried beans in a pan or microwave (makes spreading the beans on the pasta easier).