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.
Prep time:?20 minutes
Bake time:?65 minutes
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.
1 serving without tomatoes equals 521 calories, 28g fat (16g saturated fat), 110mg cholesterol, 909mg sodium, 36g carbohydrates, 3g fiber, 29g protein.