4 ½ c. chili or salsa chili
16 lasagna noodles, cooked and drained
1 can (16 oz.) refried beans
4 c. shredded Colby-Monterey Jack cheese (1 lb.)
Sliced jalapeno chilies, if desired
Sour cream, if desired
Diced tomatoes, if desired
Heat oven to 350. Spread ½ c. chili in ungreased 13x9x2 baking dish. Top with 4 noodles, overlapping edges if necessary. Spread 1 cup chili and one-fourth of the beans over the noodles. Sprinkle with 1 cup of the cheese. Repeat layers 3 times, ending with cheese. Bake covered for 40 minutes. Remove cover. Bake for 20 more minutes.
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