Meaty Chili Lasagna
My mother-in-law has been gone for 20 years, but her recipe is still in great demand at family gatherings and potluck suppers. Serve this lasagna with salad, bread and a light dessert...and you'll satisfy the heartiest appetite.
Peppers (Hot)
Ingredients
- 12 uncooked lasagna noodles
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 to 3 jalapeno peppers, seeded and chopped
- 1 to 2 tablespoons chili powder
- 1 garlic clove, minced
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup frozen corn
- 1 can (8 ounces) tomato sauce
- 3 tablespoons tomato paste
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 4 cups shredded cheddar cheese
Directions
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1Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, peppers and chili powder. Add garlic; cook 1 minute longer. Drain. Add the soup, corn, tomato sauce, tomato paste and olives; simmer until heated through.
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2Drain noodles. Spread 1/2 cup meat sauce in a greased 13x9-in. baking dish. Layer with four noodles, half of the remaining sauce and a third of the cheese. Repeat layers once. Top with remaining noodles and cheese.
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3Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
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