Mexican Lasagna

Brandi Kirkpatrick

By
@IdGirl25

I was given this recipe while I was doing my student teaching! It's one of my favorites. I have found that I prefer it with lower fat versions of sour cream and refried beans. You can also increase the zing by adding: chilies or jalapenos to the sour cream mixture. Serve with guacamole, lettuce, fresh tomatoes, etc. Can be made in advance and refrigerated/frozen.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1 lb
lean ground beef, cooked and drained
16 oz
refried beans
2 tsp
dried oregano
1 tsp
ground cumin
3/4 tsp
garlic powder
12
uncooked lasagna noodles
2 1/2 c
picante sauce or salsa
2 1/2 c
water
2 c
sour cream
3/4 c
finely sliced green onions
1
can black olives, sliced
1 c
shredded monterey jack cheese (may use more)

Directions Step-By-Step

1
Combine beef, beans and spices in a large bowl.Place 4 uncooked noodles in the bottom of a 13x9 baking pan. Spread ½ meat mixture over the noodles. Top with 4 more noodles and remaining meat mixture. Cover with remaining noodles.
2
Combine water and picante (salsa). Pour over the entire contents of the baking pan. Cover tightly with foil. Bake at 350° for 1 ½ hours or until noodles are tender.
3
Combine sour cream, onions and olives. Spoon over casserole. Top with cheese. Bake, uncovered until cheese is melted, about 5 minutes.

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Pasta
Regional Style: Mexican
Other Tag: Quick & Easy