A great fall recipe for busy families

The Daily Freeman-Journal, along with the Webster City Area Chamber of Commerce and Hy-Vee Food Stores will be bringing a Taste of Home Cooking School to Webster City on Oct. 22.

The event will be held at Prem Sahai Auditorium and doors will open at 5 p.m. with the show to begin at 7 p.m. Tickets are on sale now for the Taste of Home Cooking School at the Daily Freeman-Journal.

To whet your appetite, take a look at this great entree recipe courtesy of Taste of Home Cooking School. For more information and recipes, visit www.tasteofhome.com.

Mexican Lasagna

Prep time:?20 minutes

Bake time:?65 minutes

Yield:?12 servings


2 pounds ground beef

1 can (16 oz.) refried beans

1 can (4 oz.)?chopped green chilies

1 envelope taco seasoning

2 tablespoon hot salsa

12 ounces uncooked lasagna noodles

4 cups (16 oz.)?shredded Colby-Monterey Jack cheese, divided

1 jar (16 oz.)?mild salsa

2 cups water

2 cups (16 oz.)?sour cream

1 can (2-1/4 oz.) sliced ripe olives, drained

3 green onions, chopped

1 medium tomato, chopped, optional


1. Preheat oven to 350 F. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa.

2. In a greased 13×9-inch baked dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.

3. Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.

4. Top with sour cream, olives, onions, tomatoes, if desired, and remaining cheese. Bake, uncovered 65 minutes. Let stand 10 to 15 minutes before cutting.

Nutritional Facts:

1 serving without tomatoes equals 521 calories, 28g fat (16g saturated fat), 110mg cholesterol, 909mg sodium, 36g carbohydrates, 3g fiber, 29g protein.