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Stove-Top Mexican Lasagna
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| Emergency meals at your house can include this lasagna that can be on the dinner table in just 30 minutes. PREP TIME: 20 MINS | TOTAL TIME: 30 MINS | MAKES: 6 Ingredients: | |
| 1 lb (500 g) | lean ground beef |
| 1/2 cup (125 mL) | sliced onion |
| 2 cups (500 mL) Old El Paso* Thick N' Chunky Salsa | |
| 2 cups (500 mL) | tomato pasta sauce |
| 1 can (284 mL) | sliced mushrooms, drained |
| 1 | green pepper, sliced into thin bite-size strips |
| 3 cups (750 mL) | medium egg noodles |
| 1 1/2 cups (350 mL) | water |
| 2 tsp (10 mL) | cumin |
| 1 cup (250 mL) | mozzarella or Monterey Jack cheese |
Method:
Brown beef and onion in large non-stick skillet over medium-high heat; drain.
Stir remaining ingredients except cheese into meat. Heat to boiling, stirring occasionally.
Reduce heat to medium; simmer uncovered about 10 minutes or until pasta is tender. Sprinkle with cheese. Let stand 2 minutes.
Garnish as desired.
For this recipe you'll need Salsa Thick n' Chunky MediumVariation: Stir in 1 cup (250 mL) canned or frozen Green Giant* Peaches & Cream or Niblets* Whole Kernel Corn. Turn the intensity up or down by choosing mild, medium or hot Old El Paso* Thick N' Chunky Salsa.
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