Mexican Lasagna

• 1 pound Ground Beef
• 1 can Beans (Your Choice: Pinto/Red/Black)
• 1 package Enchilada Mix
• 1 can Tomato Sauce (For The Enchilada Sauce)
• 1 package Lasagna Noodles
• 2 cups Mexican Shredded Cheese

1. Prepare lasagna noodles according to package instructions, or you can use no-bake noodles.
2. Prepare enchilada sauce according to package instructions by combining sauce mix, tomato sauce and water.
3. Simmer for 5 minutes.
4. Meanwhile, brown ground beef until no longer pink.
5. Drain grease and stir in can of beans and 1/2 cup of enchilada sauce.
6. Lightly grease a 9 x 13 baking dish.
7. Place just enough enchilada sauce in the bottom of the baking dish to cover.
8. Begin layering.
9. Place one layer of noodles over the sauce, then 1/2 of meat mixture, 3/4 cup of cheese, and repeat.
10. Top the last layer of noodles with the remaining enchilada sauce and the remaining cheese, making sure there is enough sauce and cheese to cover the top.
11. Cover with nonstick foil and bake in a 350-degree (preheated) oven for 45 minutes or until heated though and bubbly.
12. Remove from oven and let rest for 10 minutes prior to serving.
13. Enjoy!

ground beef, beans, enchilada mix, tomato sauce, lasagna noodles, shredded cheese

Taken from tastykitchen.com/recipes/main-courses/mexican-lasagna-3/ (may not work)