Mexican Lasagna
By
Brandi Kirkpatrick
@IdGirl25
1
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.
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)
How to Make Mexican Lasagna
- 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.
