Mexican Lasagna

Mexican Lasagna Recipe

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Lori Hux


Just one word...YUMMMM


★★★★★ 1 vote

30 Min
1 Hr 10 Min


  • 1 lb
    lean ground beef
  • 1 can(s)
    16oz. fat free refried beans
  • 2 tsp
    dried oregano
  • 1 tsp
    ground cumin
  • 3/4 tsp
    garlic powder
  • 9
    uncooked lasagna noodles
  • 1 jar(s)
    16 oz salsa
  • 2 c
  • 2 c
    16oz reduced-fat sour cream
  • 1 can(s)
    2 1/4oz sliced ripe olives, drained
  • 1 c
    shredded reduced-fat mexican - blend shredded cheese
  • 1/2 c
    thinly sliced green onions

How to Make Mexican Lasagna


  1. In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through.
  2. Place 3 noodles in a 13in.x 9in. baking dish coated with cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles.
  3. Cover and bake @ 350 degrees for 60-70 mins.or until the noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions.

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