Mexican Lasagna With Iceberg Salad

Serves 6

1 (16-ounce) container refrigerated mild salsa
1 (8-ounce) can Spanish tomato sauce
1 (15 1/2-ounce) can dark red kidney beans (drained)
1 (16-ounce) can zesty salsa refried beans
1 (20-ounce) tub fully-cooked, seasoned ground beef
2 cups shredded Mexican cheese blend
12 oven ready lasagna noodles (3/4 box)
aluminum foil

Preheat oven to 350°F. Combine in large mixing bowl: salsa, tomato sauce, beans, refried beans and ground beef. Spread 1/4 meat mixture in bottom of 9x13-inch baking dish. Sprinkle with 1/2 cup cheese. Layer 4 lasagna noodles (uncooked) on top of cheese. Top with 1/4 meat mixture and sprinkle with 1/2 cup cheese. Repeat step 4 two times, ending with cheese on top. Cover tightly with foil and bake 45 minutes. Remove foil and bake additional 15 minutes. Serve. (Makes 8 servings.)


Iceberg Salad

1/2 cup mayonnaise-type salad dressing
1 head iceberg lettuce (6 cups)
1 large cucumber
1 large tomato
salt and pepper, to taste

Place salad dressing in salad bowl. Wash, drain and dry vegetables. Cut lettuce in half, (reserve other half for another use) then cut or tear into bite-size pieces and add to salad dressing. Cut cucumber into quarters lengthwise and remove seeds. Cut into bite-size pieces and add to lettuce. Remove core from tomatoes. Cut into bite-size pieces and add to salad. Season with salt and pepper. Fold ingredients together until well coated and serve.