Name: Chili Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 pound ground beef; 1 onion, chopped; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 can (14 oz) diced tomatoes; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 1 cup frozen corn; 1 tablespoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; 12 lasagna noodles, cooked according to package instructions; 2 cups shredded cheddar cheese; Fresh cilantro, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Add the onion, garlic, and red bell pepper to the skillet with the browned beef. Cook until the vegetables are softened, about 5 minutes.
Stir in the diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, salt, and pepper. Simmer the chili for about 10-15 minutes, allowing the flavors to meld together.
To assemble the Chili Lasagna, spread a thin layer of the chili mixture on the bottom of the prepared baking dish. Place 4 lasagna noodles over the chili.
Add another layer of the chili mixture over the noodles, followed by a sprinkle of cheddar cheese. Repeat this layering process until all the ingredients are used, finishing with a layer of the chili mixture and a generous amount of cheddar cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Once baked, let the Chili Lasagna rest for a few minutes before slicing. Garnish with fresh chopped cilantro before serving.

Ingredients

Instructions

Nutrition Facts