Mexican Lasagna

If your are in the mood for Mexican, this Mexican Lasagna will satisfy your taste buds!

1 lb. ground beef

1 16 oz. can refried beans

2 tsp. oregano

1 tsp. ground cumin

3/4 tsp. garlic powder

2 cups picante sauce or homemade salsa recipe here

1 1/2 cups water

9 lasagna noodles, uncooked, divided

1 16 oz. container sour cream

3/4 cup green onions, thinly sliced

2 1/4 oz. can sliced black olives, drained

1 cup shredded monterey jack cheese

Cook ground beef in a large non-stick skillet until browned, drain. Wipe skillet clean.

Return beef to skillet, stir in refried beans and seasonings. Combine picante sauce and water.

Pour 1 1/3 cups picante mixture into a lightly greased 13 x 9 inch baking pan.

Arrange 3 uncooked noodles over picante mixture.

Spread half of beef mixture evenly over noodles.

Pour one cup picante mixture over beef mixture and top with 3 more noodles.

Spread remaining beef mixture over noodles.

Top with 3 remaining noodles. Pour remaining picante mixture evenly over noodles.

Cover and bake at 350 degrees for 1 1/2 hours.

Combine sour cream, onions and olives in a small bowl.

Remove lasagna from oven, spread sour cream mixture over lasagna and sprinkle with cheese.

Return to oven and bake, uncovered, 10 more minutes.

Let stand 10 minutes before serving.

Serves 6

 

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