Resilient Rancher: Annie
Meet Annie, a teacher and a fourth generation cattle rancher in Northern California.
Cowboy Mexican Lasagna
Ingredients:
1 1/2 pound ground beef
1 medium yellow onion diced
2 teaspoons minced garlic
2 cloves
1 packet of McCormick Taco Seasoning
14.5 ounce fire roasted diced tomatoes (do not drain)
1 can of 4 ounce green chiles
1 can of 15 ounce black beans (drained and rinsed)
1 package of cooked lasagna noodles
6 cups shredded jack and cheddar cheese divided
1 medium tomato, plus 1-2 tomatoes diced for garnish
1 bunch green onions sliced for garnish
Sour cream for serving
How to make it:
Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
Cook ground beef and onion in a large skillet over medium heat until the meat is browned and the onions softens. Add minced garlic to the skillet and sauté for 1-2 minutes longer. Add taco seasoning and water and stir over medium heat until well combined.
Stir the tomatoes (juices included), green chiles, and black beans into the meat mixture and heat through.
Line the prepared baking dish with lasagna noodles
Spread 1⁄3 of the meat mixture over the noodles Sprinkle 2 cups of the cheese over the meat mixture. Continue layering noodles, meat mixture, and cheese to form three layers total. Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.
Garnish with diced tomatoes and green onion. Let the casserole sit for 10 minutes for easy slicing and serving. Serve with sour cream.
Enjoy!
Learn more about Annie and her family ranch
