Cowboy Chili Lasagna
User Reviews
5.0
57 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr
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Servings
12
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Calories
589 kcal
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Course
Main Course
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Cuisine
American
Cowboy Chili Lasagna
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Zesty Cowboy Chili Lasagna Recipe: This easy homemade lasagna combines the traditional Italian lasagna preparation with hearty American Cowboy Chili flavors! It's a fun twist on a beloved classic.
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Ingredients
- 1 pound ground beef
- 8 ounce Mexican chorizo
- 1 large red onion, peeled and chopped
- 1 large red bell pepper, seeded and chopped
- 4 cloves garlic, minced
- 30 ounce canned red kidney beans, drained
- 28 ounce crushed tomatoes
- 7 ounce chopped green chiles
- 1 tablespoon ground ancho chile (or chili powder)
- 1 tablespoon ground cumin
- 1/3 cup chopped cilantro
- 8 ounce no-boil lasagna noodles (9-12 noodles)
- 12 ounce cream cheese, softened
- 4 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees F. Set out a 9X13 inch baking dish. Then set a large saucepot on the stovetop over medium heat.
- Add the ground beef and chorizo to the saucepot. Break the meat into small pieces with a wooden spoon. Brown for several minutes, stirring to make sure the meat doesn't stick to the bottom of the pot. Then push the meat to the sides of the pot and add the chopped onions, bell pepper, and garlic. Saute for 3-5 minutes to soften the vegetables.
- Add the kidney beans, crushed tomatoes, green chiles, ancho chile, cumin, and 1 teaspoon salt. Stir and bring to a simmer. Simmer for 10 minutes. Then turn off the heat and stir in the cilantro.
- Meanwhile, determine whether you can fit 3 or 4 lasagna noodles in the pan in a single layer. Then either lay 9 or 12 lasagna noodles out on the countertop. (To make three layers.) Spread an equal amount of cream cheese over each dried lasagna noodle.
- Spread a small amount of chili over the bottom of the baking dish. Add 3-4 lasagna noodles, in a single layer, over the bottom of the pan. Sprinkle 1 1/3 cup shredded cheddar cheese over the noodles. Then add 2 large ladels of chili over the cheese and spread it out in an even layer.
- Add a second layer of lasagna noodles with cream cheese, 1 1/3 cup shredded cheese, and chili in the same order as the first layer. On the final layer, add the lasagna noodles, all the remaining chili, then place the remaining 1 1/3 cups cheese on top of the chili.
- Bake for 20-30 minutes, until the edges of the lasagna are bubbling, and the cheese is melted. Allow the lasagna to sit at least 5 minutes before cutting and serving.
Notes
- Can't Find No-Boil Noodles?
- You can use standard lasagna noodles...
- Either boil them according to the package instructions, then make the recipe as-is.
- Or use them in the recipe dry, add 2/3 cup water to the pan, cover the pan with foil, and bake for 1 hour.
- Or make the recipe the day before with dry noodles. Add 2/3 cup water and let the lasagna soak overnight in the fridge. Then bake for 30 minutes as directed the next day.
Nutrition Information
Show Details
Serving
1square
Calories
589kcal
(29%)
Carbohydrates
42g
(14%)
Protein
33g
(66%)
Fat
33g
(51%)
Saturated Fat
16g
(80%)
Cholesterol
98mg
(33%)
Sodium
794mg
(33%)
Potassium
893mg
(26%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
1359IU
(27%)
Vitamin C
31mg
(34%)
Calcium
386mg
(39%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 589kcal | 29% |
| Carbohydrates | 42g | 14% |
| Protein | 33g | 66% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 98mg | 33% |
| Sodium | 794mg | 33% |
| Potassium | 893mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 1359IU | 27% |
| Vitamin C | 31mg | 34% |
| Calcium | 386mg | 39% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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