Beef Enchilada Casserole with Tomato Avocado Salad

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Preparation time: 20 minutes
Cooking time:
Yield: 4

675 grams ground beef (90%lean) or half moose, half beef
1 small onion
1 can (127ml) chopped green chilies
1 grated carrot (can use broccoli or peas turned in a food processor or cooked and mashed)
1 can cheddar cheese soup
1 cup chunky salsa
1/2 cup grated low-fat Cheddar
1/2 cup grated part-skim mozzarella cheese
12 oven-ready lasagna noodles
1 1/3 cups water (or milk)
1/2 cup grated low-fat Cheddar
1/2 cup grated part-skim mozzarella
Aluminum foil

Preheat oven to 350F.
Brown meat in a large nonstick frying pan or wok, at medium high.
Stir until meat is no longer pink.
Chop onion finely while meat is browning and add to meat gradually as you cut.
Add chilies, (carrot, broccoli or peas), soup, salsa and cheeses to cooked meat.
Stir until well mixed.
Layer in a rectangular lasagna or cake pan in this order:
1/3 dry noodles and 1/3 sauce. Do this 2 more times.
Drizzle water all over and top with grated cheese.
Cover tightly with foil and bake in hot oven. Set timer for 50 minutes.
When timer rings for the casserole take it out and let stand for 5 minutes before serving.

Cut avocadoes and tomatoes into small pieces.
Chop onions into small chunks and toss together in a salad bowl.
Drizzle with oil, garlic and spices.
Cover and refrigerate until serving. (Can be thrown on a bed of washed lettuce).