The Trusty Cookbook

I adore my Pillsbury cookbook. I have never made a recipe out of there that I didn't like. So, when I do my grocery shopping, I meal plan and out comes the cookbook. I picked this recipe because it sounded different. I have made lasagna and Mexican casseroles before, but this one sounded intriguing.

Hey, if it's got cheese and tomatoes, chances are, I will like it. Even if the other ingredients are dog food and ants. I love cheese and I LOVE tomatoes. My kitchen is decorated with them after all.

This was very easy to make. It would have been even easier for my lazy butt if the grocery store had pre-shredded Monterey Jack. Instead, I had to resort to the old fashioned way of actually grating it. It took about 15 minutes to prepare and another 15 to bake (my oven runs hot).

Like civilized human beings, my husband and I actually sat at the dining room table and ate. AND, we each had a salad. Our mom's would be proud.

If you ever have the opportunity to pick up the Pillsbury One Dish Meals cookbook, I highly recommend it. I have posted other recipes out of it, so take a look! I am never disappointed.

Mexi-Lasagna

from: Pillsbury One Dish Meals Cookbook

4 oz. (2 cups) uncooked mini-lasagna noodles (mafalda)

1/2 pound ground beef

1 can (15 oz) kidney beans, drained

1 can (14.5 oz) chili-style tomatoes, undrained

1 can (8 oz) tomato sauce

8 oz. (2 cups) shredded Monterey Jack cheese

1 can (4.5 oz) chopped green chiles

1. Heat oven to 350 degrees. Spray 12x8 (2 quart) baking dish with nonstick cooking spray. Cook noodles to desired doneness as directed on package. Drain.

2. Meanwhile, in a large skillet, cook ground beef over medium-high heat until thoroughly cooked. Drain. Add kidney beans, tomatoes and tomato sauce; cook until heated, stirring occasionally.

3. Spoon cooked noodles evenly into baking dish. Sprinkle with 1 cup of cheese, all of the beef mixture, green chiles and remaining 1 cup cheese.

4. Bake for 20 minutes or until edges are bubbly and mixture is thoroughly heated.