Mexican Lasagna

• 1 lb. ground beef
• 1 3/4 c. canned tomatoes, cut up and drained
• 1/2 c. tomato sauce
• 1/2 tsp. oregano
• 1 c. pork and beans or kidney beans
• 4 lasagna noodles, cooked, drained and halved
• 2 c. Co-Jack cheese, grated
• shredded lettuce
• 1/4 c. chopped onion
• 3/4 tsp. salt
• 3/4 tsp. chili powder
• corn chips
• tomato wedges

1. Brown meat and onions; drain.
2. Stir tomatoes, tomato sauce and seasoning.
3. Simmer uncovered for 20 minutes.
4. Add beans.
5. Arrange lasagna noodle halves in bottom of baking dish; spread half of the meat mixture and cheese; repeat with remaining noodles, meat and cheese.
6. Cover and bake 15 minutes at 350u0b0.
7. Uncover and place corn chips in border atop of the casserole.
8. Heat 10 minutes uncovered.
9. Serve with lettuce, tomato wedges, corn chips, salsa and sour cream.

ground beef, tomatoes, tomato sauce, oregano, pork, lasagna noodles, cojack cheese, shredded lettuce, onion, salt, chili powder, corn chips, tomato wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457075 (may not work)