Mexican Lasagna

Mexican Lasagna

1 lb ground chuck
1 packet taco seasoning mix
16-oz can seasoned pinto beans, drained
15-oz can black beans, drained
16 oz jar taco sauce
1 cup water
10-oz can Ro-Tel tomatoes (I used Original)
12 uncooked lasagna noodles
1 1/2 cups shredded Pepper-Jack cheese
1 1/2 cups shredded Cheddar-Jack cheese
1 cup shredded medium Cheddar cheese
Sour cream and chopped cilantro, if desired

Preheat the oven to 350^ F.

In a large skillet, brown and crumble the ground chuck. When the meat is nearly cooked through add the taco seasoning mix and the pinto beans, stirring and mashing the beans until well mixed and meat is completely cooked. Stir in the black beans and set aside.

In a bowl, combine the taco sauce, water and Ro-Tel tomatoes. Set aside.

In a 9x13" pan, place 4 uncooked noodles in the bottom. Pour about 3/4 cup of the taco sauce mixture over the noodles and spread half the meat mixture over that. Sprinkle with 1/3 of the cheeses and repeat layers, ending with 4 noodles and the remaining cheese and taco sauce.

Cover tightly with foil and bake for about 1 1/2 hours or until the noodles are tender. Let set about 30 minutes before cutting.

Serve with a dollop of sour cream and a sprinkle of cilantro leaves.

Pretty good. Didn't take long to put it together either.

Adapted from allrecipes.com "Mexican Lasagna I"