1 pound ground beef
1 (5 ounce) can or bottle ORTEGA Diced Green Chiles
1 (8 ounce) package ball lasagna noodles
1 onion, chopped
1/3 cup shredded Cheddar cheese
salt and pepper to taste
1 (16 ounce) can tomato sauce
1 (14.5 ounce) can tomato paste
1/2 teaspoon hot water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (9x13 inch) jar ORTEGA Diced Green Chiles
6 ounces Cheddar cheese, crumbled
2 cups cheddar cheese, cubed
ORTEGA Sour Cream
Tortilla strips
1/2 pound Cheddar cheese, sliced
salt and pepper to taste
1/2 teaspoon hot water
HEAT vegetable oil in large skillet over high heat. Add onion, 1/3 cup shredded Cheddar cheese, salt and pepper. Saute until cheese is melted. Stir in tomato sauce, tomato paste, hot water and salt and pepper. Reduce heat to medium-low and simmer 5 to 7 minutes, or until chiles are tender. Stir in cheese, kalamata olives, salami, cilantro and 1/2 cup tomato sauce. Simmer, uncovered, about 15 minutes.