I came across this recipe out of sheer, ‘I just don’t want to go to the store.’ I didn’t create this recipe, however, I did tweak it to my own liking and I encourage you to do the same. I had a mis-match of items in the pantry, some lasagna noodles, a jar of pasta sauce, some baked beans etc… I went to google and put all of those ingredients in the search bar and lo and behold, out came a recipe for Cowboy Baked Bean lasagna.
I suspect whoever created this didn’t feel like going to town either. This is a flavor filled dish that feels like it came straight out of the Appalachian Mountains, although it was probably someone from Texas who created it. It’s a toss-up who likes it more between my wife or Pastor Tim but it’s a crowd pleaser for sure. Let’s get started. (Sorry, no life back-story today. )
First make the baked beans if you like or use canned. Either way is fine.
1lb ground beef
1/2 lb sausage. I use breakfast sausage because of the flavor, but most use Italian sausage. Cook about 3/4 of the way done.
Drain, but not down the sink unless you want to invite your local plumber over to unclog the sink.
Put back in skillet
Add 1 TBS of Chili Powder (optional)
Add one chopped onion- The size depends on you on, the original recipe called for a medium sized onion.
Add 1 large can baked beans
1/2 can Rotel ( You can also use Pico, I love the added cilantro flavor of it in this dish)
1 jar pasta sauce
Simmer 15 mins.
Next prepare the cheese
2 packs of Philadelphia Cream Cheese, make sure it is room temp. I also tweaked this, just because I could. Original recipe calls for 1 pack. I like it with 2 much better.
Half can of queso cheese- This is my addition, add this. (Chefs kiss)
The other 1/2 can of Rotel or pico, whichever you chose.
Mix well.
In a 13x9 casserole dish ( or try it in a large cast-iron skillet, and NO, pasta sauce does not hurt cast-iron….just WASH IT!! Hear an evil laugh.) put a small amount of sauce on the bottom.
Layer lasagna noodles, 3 should be plenty.
Put a small layer of sauce
Add cheese sauce
Sprinkle on a mixed cheese. I like the Mexican 4 cheese for this.
Repeat for the second and third layer.
If you run out of the philly cream cheese, don’t worry, 2 layers of that is plenty. Just add extra Mexican or Mozzarella cheese on top.
Once all layers are complete add jalapeños to top. ( Leave an area without jalapeños for the kiddos.)
Cover with foil.
Bake at 375 for 35 minutes.
Remove foil
Bake another 10 minutes
Remove from the oven and let sit for 20-30 minutes before serving.
Serve with garlic bread and salad. Its also great topping it with sour-cream once you have it on your plate.
So next time you’re staring at a mismatched pantry, remember: you’re just one search away from your next favorite meal. Happy trails and even happier eating.