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Get the recipe:
Total: 2 hr 5 min
Active: 40 min
Yield: 8 servings
1 teaspoon canola oil
1 pound ground beef sirloin
2 tablespoons chili powder
Two 16-ounce jars salsa
1 pound no-boil lasagna noodles
Two 16-ounce packages part skim mozzarella, cut into 1/2-inch pieces
1/2 cup sour cream
1/2 small head iceberg lettuce, shredded
1 large beefsteak tomato, diced
1/2 cup shredded sharp Cheddar
1/2 cup crushed tortilla chips
Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Add the ground beef and sprinkle with the chili powder and 1 teaspoon salt. Cook, breaking apart chunks of meat with the back of a spoon, and stirring often, until meat is crumbled and browned, 5 to 6 minutes. Stir in the salsa and 1 cup of water, bring to a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and set aside.
Spread a quarter of the meat sauce over the bottom of a 9- by 13-inch baking dish. Lay a third of the noodles over the sauce, overlapping slightly and breaking them to fit, if needed. Leave a 1/2-inch space around the edges of the baking dish. Top the noodles with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the noodles, a quarter of the meat sauce and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and quarter of the sauce, making sure that the top layer of noodles is completely covered in sauce. Top with the remaining third of the mozzarella.
Cover loosely with foil and bake until the cheese is melted and bubbling and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and cook 15 minutes more. Let rest 10 minutes. Dollop with sour cream and sprinkle with lettuce, tomato, Cheddar and chips.
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Source: Homes and Lifestyle