Tex Mex Lasagna
400 g ground beef
1 tin pinto beans or refried beans
2 tbsp taco seasoning
1 large jar salsa
1/2 green or red bell pepper
1/2 red onion
6 lasagna sheets
100 g cream cheese
2 tbsp milk
100 g shredded cheese
Toppings After Baking:
1-2 green chilies, finely chopped
Sour cream
Chopped green onions
Sliced black olives
Diced tomatoes
Brown the ground beef in a pan and season with taco seasoning. Add the salsa and chopped vegetables to the pan and let it simmer for a few minutes.
Whisk together the cream cheese and milk (stick blender or just a fork and some patience works well) to create a creamy white sauce that will be placed on top of the lasagna.
Alternate layers of the beef mixture and lasagna sheets. End with a layer of the beef mixture, spreading the white sauce and shredded cheese on top.
Bake the lasagna in the oven for 30-40 minutes.
Once baked, sprinkle the olives, diced tomatoes, and chopped chilies on top.
Serve with sour cream and salad on the side.