Traci's Mexican Lasagna

My friend Traci Johnson made this for me after one of my babies and I liked it. She finally wrote it down for me. It's different from the other Mexican lasagna from Mel's Kitchen that is also on this site. It leans more on the refried beans and less on cream cheese!

From the kitchen of:  Traci Johnson (Katie's friend)

INGREDIENTS:

• Lasagna Noodles

• 1 lb ground beef

• 1 medium onion

• 14.5 oz can diced tomatoes (or Mexican stewed tomatoes)

• 8 oz can tomato sauce

• 1/2 bottle green taco sauce (about 7.5 oz to taste - La Victoria brand has some)

• 3-4 C mixed cheddar and Monterey jack cheese (can use pepper jack for extra kick)

• 16 oz can refried beans

INSTRUCTIONS:

1. Boil noodles in salted water until al dente

2. Brown beef and onion seasoned with salt and pepper.

3. Add diced tomatoes, tomato sauce, and green taco sauce (this is the sauce mixture for layering)

4. Coat the bottom of 9x13 pan with some sauce

5. Layer:

   1. Noodles

   2. spread 1/3 of refried beans

   3. 1/3 of sauce

   4. 1/3 of cheese

   5. Repeat for 3 layers total

Bake at 350 for 30-40 minutes until cheese is hot and bubbly (everything is already cooked with this method, so it doesn't need to cook as long.

MAKES: Lots of leftovers in our family. Yum!