Scale
Ingredients
- 1lb ground beef (or turkey for a lighter option)
- 1 medium, white onion
- 1 red pepper
- 1 tbsp olive oil
- 4–5 medium sized russet potatoes
- A jar of your favorite all natural salsa
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt – or to taste.
- 1/2 tsp chipotle powder
- 1/4 tsp cayenne powder (optional)
- 1/2 cup shredded pepper jack cheese (you can use dairy-free if you prefer!)
Instructions
- Preheat your oven to 375 degrees. Heat a large frying pan over medium-high heat with olive oil.
- Dice the onions and peppers and add them to the hot pan. Cook the onions and peppers for 3-5 minutes, or until they soften and the onions turn translucent.
- Add the meat and spices to the pan. Cook for an additional 5-8 minutes until meat is cooked through.
- Meanwhile, scrub, dry and slice the potatoes into thin rounds. They should be about 1/16-1/8 inch thick.
- Lay 1 layer of them down in a casserole dish, mine is roughly a 10 x 13-inch oval dish.
- When the meat and veggie mixture is cooked, layer 1/3 of the mix into the dish and cover the potatoes. Cover with 1/3 of the jar of salsa.
- Repeat this process twice more and place the “lasagna” into the oven for 45 minutes.
- Remove, sprinkle with the cheese, and place back into the oven for an additional 10 minutes, or until the cheese is melted and the potatoes are soft.
- Let cool, slice and dig in!
Find it online: https://www.missallieskitchen.com/cowboy-lasagna/