mexican lasagna
(1 rating)
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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(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For mexican lasagna
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1 lblean ground beef, cooked and drained
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16 ozrefried beans
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2 tspdried oregano
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1 tspground cumin
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3/4 tspgarlic powder
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12uncooked lasagna noodles
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2 1/2 cpicante sauce or salsa
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2 1/2 cwater
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2 csour cream
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3/4 cfinely sliced green onions
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1can black olives, sliced
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1 cshredded monterey jack cheese (may use more)
How To Make mexican lasagna
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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.
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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.
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3Combine sour cream, onions and olives. Spoon over casserole. Top with cheese. Bake, uncovered until cheese is melted, about 5 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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