Mexican Noodle Lasagna

• 1 whole fresh poblano pepper, coarsely chopped
• 1 whole fresh red bell pepper, coarsely chopped
• 1/4 white onion
• 1 (15 ounce) can pinto beans
• 1/3 cup fresh cilantro, chopped
• 8 ounces shredded monterey jack pepper cheese
• 1 (1 1/4 ounce) package taco seasoning mix
• 12 cooked lasagna noodles
• 4 ounces shredded cheddar cheese (taco or Mexican style)
• 1/2 cup taco sauce
• 1 lb ground beef or 1 lb ground turkey
• 1/4 cup green onion
• 1/4 cup diced black olives

1. Layer bottom of baking dish with 4 cooked lasagna noodles so each noodle is overlapping a little. Pour on a little taco sauce just to wet.
2. Mix pinto beans, cilantro, pepper jack cheese, poblano and red peppers.
3. Cook ground meat with onion and taco seasoning.
4. Scoop 1/2 of meat mixture on to first layer of noodles. Sprinkle Mexican mix cheese, then add 4 more noodles on top.
5. Add more taco sauce to wet noodles then scoop bean mixture onto noodles.
6. Place last 4 noodles and the remaining beef on top sprinkle remaining Mexican mix cheese, green onions and black olives. Add remaining taco sauce if desired. (Your final layer should be meat layer not noodles).
7. Cover with foil so cheese doesn't burn and noodles don't dry out.
8. Bake 30 minutes in preheated 325u0b0F oven.
9. Serve with sour cream (optional).

fresh poblano pepper, fresh red bell pepper, white onion, pinto beans, fresh cilantro, pepper cheese, taco seasoning mix, noodles, cheddar cheese, taco sauce, ground beef, green onion, black olives

Taken from www.food.com/recipe/mexican-noodle-lasagna-208235 (may not work)