Mexican Lasagna

Name: Mexican Lasagna
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Mexican
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)

By Brandi Kirkpatrick
@IdGirl25

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.

Rating:

★★★★★ 1 vote5

Comments:

13 Comments

Serves:

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

Add to Grocery List

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

Step-by-Step

Combine 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.
Combine 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.
Combine sour cream, onions and olives. Spoon over casserole. Top with cheese. Bake, uncovered until cheese is melted, about 5 minutes.

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