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.

Rating:
★★★★★ 1 vote
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)

Step-By-Step

1Combine 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.
2Combine 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.
3Combine 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