mexican lasagna
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.
prep time
20 Min
cook time
1 Hr 30 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 pound lean ground beef, cooked and drained
- 16 ounces refried beans
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 12 - uncooked lasagna noodles
- 2 1/2 cups picante sauce or salsa
- 2 1/2 cups water
- 2 cups sour cream
- 3/4 cup finely sliced green onions
- 1 - can black olives, sliced
- 1 cup shredded monterey jack cheese (may use more)
How To Make mexican lasagna
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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.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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