Shelly's Recipe

TACO STYLE LASAGNE

Category: Ground

12 pieces oven ready lasagna, uncooked
1 lb. ground beef, turkey or chicken
1 tbsp instant minced onion
1 can (15 oz.) tomato sauce with tomato bits
1 jar (16 oz.) thick 'n chunky salsa
4 cups (16 oz.) shredded sharp Cheddar cheese or reduced-fat Cheddar cheese
1/4 cup crushed tortilla chips (optional)
1/3 cup sliced ripe black olives (optional)

Remove 12 pieces of pasta from package. Heat oven to 375.

In large skillet over medium heat, cook meat and onion until done; drain. Meanwhile, in medium bowl, stir together tomato sauce and salsa; spread 1/2 cup in 13 x 9-inch baking dish. Add remaining tomato sauce mixture to meat; heat to boiling.

Place 3 pieces uncooked pasta crosswise in dish. Spread about 2/3 cup meat sauce over pasta, covering pasta completely. Sprinkle evenly with 1 cup cheese. Repeat layers twice, beginning and ending with pasta. Top with remaining 3 pasta pieces. Spread remaining sauce on top, covering pasta completely; sprinkle with remaining cheese. Cover with foil. Bake 35 minutes or until hot and bubbly. Let stand 10 minutes before cutting. Sprinkle with tortilla chips and olives, if desired. Serves 8 to 10