mexican lasagna

Name: Mexican Lasagna
Prep time: 30 min
Cook time: 1 h 10 min
Yield: 9
Cuisine: Mexican
Ingredients: 1 pound(s) lean ground beef; 1 can(s) 16oz. fat free refried beans; 2 teaspoon(s) dried oregano; 1 teaspoon(s) ground cumin; 3/4 teaspoon(s) garlic powder; 9 - uncooked lasagna noodles; 1 jar(s) 16 oz salsa; 2 cup(s) water; 2 cup(s) 16oz reduced-fat sour cream; 1 can(s) 2 1/4oz sliced ripe olives, drained; 1 cup(s) shredded reduced-fat mexican - blend shredded cheese; 1/2 cup(s) thinly sliced green onions

(1 RATING)

32 Pinches

Lori Hux

Larsen, WI

Updated on Sep 4, 2011

Just one word...YUMMMM

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prep time 30 Min

cook time 1 Hr 10 Min

method ---

yield 9 serving(s)

Ingredients

1 pound lean ground beef
1 can 16oz. fat free refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
9 - uncooked lasagna noodles
1 jar 16 oz salsa
2 cups water
2 cups 16oz reduced-fat sour cream
1 can 2 1/4oz sliced ripe olives, drained
1 cup shredded reduced-fat mexican - blend shredded cheese
1/2 cup thinly sliced green onions

How To Make mexican lasagna

Step 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.

Step 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.
Step 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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