Ingredients
1.5 lb - ground beef
2 tsp cumin
1 tsp black pepper
1 tsp cayenne pepper
1 small onion - chopped
2 - 14 ounce cans enchilada sauce
3/4 cup *mexican sour cream
1 - 4 ounce chopped green chiles
3-4 cups - cheddar cheese
1 pkg - no boil lasagna
pickled jalapenos - garnish
Directions
Preheat oven to 375 degrees
In a medium saucepan, cook the ground beef and onion (reserving some onion for garnish). Add the cumin, black pepper and red pepper
Once the beef is brown, add the green chiles
Drain the beef of excess oil
In a medium bowl, whisk enchilada sauce ( I used Hatch Tex Mex flavor sauce) & mexican sour cream together
Coat the bottom of a 13X9 pan with the enchilada/sour cream mixture
Add a layer of lasagna noodles (about 3)
Cover with more sauce, lightly
Sprinkle with ground beef mixture and with cheese
Repeat layers - about 2-3
Cover the top with cheese and garnish with sliced jalapenos & onions
Bake for 25-30 minutes
Let it set for about 10 minutes before serving
*Note - if you cannot find mexican sour cream, you can use regular sour cream.
