Prep Time: 15 minutes
Cooking Time: 25 minutes
Very easy to put together with terrific results. Kids of all ages love this lasagna.
1 pkg. (16 oz.) Hillshire Farm Smoked Sausage
1/2 cup onion, chopped
2 cans (8 oz. each) tomato sauce
1/2 tsp. dried oregano
1 can (15.5 oz.) pinto beans, drained
3 cups lightly crushed tortilla chips
2 cups shredded Monterey Jack cheese
1 can (3.8 oz.) sliced black olives, drained
shredded lettuce, sour cream, chopped tomato as optional toppings
1. Preheat oven to 350°F.
2. Cut sausage into 1/4-inch slices. Heat a large non-stick sauté pan over medium heat for 3 minutes. Add sausage and onion; cook, stirring frequently, 3-4 minutes, or until sausage is lightly browned.
3. Add tomato sauce, oregano, and pinto beans to browned sausage mixture. Bring to a boil; reduce heat to medium-low and cook 5 minutes, stirring occasionally.
4. Place 2 cups of crushed tortilla chips in the bottom of a lightly greased 13×9-inch baking dish. Sprinkle 1 cup of cheese and half of the olives over the chips. Pour sausage mixture over top; spread evenly. Sprinkle with remaining 1 cup of chips and 1 cup of cheese.
5. Bake at 350°F for 12-15 minutes or until heated through and cheese is lightly browned. Cut into squares and serve with remaining olives, shredded lettuce, sour cream, and chopped tomato if desired.
I always have a bottle of Sriracha hot sauce on hand as the perfect condiment for this lasagna for those who prefer to bring a little heat!