Meaty Chili Lasagna

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Meaty Chili Lasagna

Post  justmecookin on Fri Mar 27, 2009 6:10 pm

Meaty Chili Lasagna

12 uncooked lasagna noodles
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 to 3 jalapeno peppers, seeded and chopped
1 to 2 tablespoons chili powder
1 garlic clove, minced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup frozen corn
1 can (8 ounces) tomato sauce
3 tablespoons tomato paste
1 can (2-1/4 ounces) sliced ripe olives, drained
4 cups (16 ounces) shredded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef, onion, peppers, chili powder and garlic over medium heat until meat is no longer pink; drain. Add the soup, corn, tomato sauce, tomato paste and olives; simmer until heated through.

Drain noodles. Spread 1/2 cup meat sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the remaining sauce and a third of the cheese. Repeat layers once. Top with remaining noodles and cheese.

Cover and bake at 350 for 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Makes 12 servings.

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