Mexicali Lasagna with Summer Fresh Mexicali Dip
1 pkg Lasagna
noodles
1 ¾ cups (425ml) Lean ground
beef
¼ cup (50ml) Onion, diced
1 ½ tsp (7ml) Salt
1 tsp (5ml) Garlic
puree
¼ tsp (1ml) Black
pepper
¼ tsp (1ml) Crushed
chillies
1 ½ tbsp (25ml) Chilli powder
½ cup (125ml) Celery, diced
½ cup (125ml) Red pepper,
diced
½ cup (125ml) Green pepper,
diced
½ cup (125ml) Tomatoes,
diced
½ cup (125ml) Corn kernels
19 fl. oz. (540ml) Red kidney
beans
2 x 8 oz (2x 227g)
Summer Fresh Mexicali Dip
1 cup (250ml) Monterey
Jack cheese, shredded
1 cup (250ml) Cheddar
cheese, shredded
1. Cook
lasagna noodles according to directions on package.
2.
Saute ground beef over medium heat with
onions, garlic and spices. Add vegetables and beans
during the last 5 minutes of cooking.
3.
In 8” square non-stick pan lay a thin layer
of beef mixture (so noodles won’t stick). Repeat
layers of noodles, Summer
Fresh Mexicali Dip, beef mixture, and cheese,
until pan is full.
4.
Bake, in 350°F
(180°C)
oven for 35-40 minutes, or until cheese is bubbly
and golden.
Serve 6-8
Recipe courtesy of Summer
Fresh Salads Inc.
www.summerfresh.com
