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Mexican Lasagna


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Mexican Lasagna 0 Picture


  • 1 lb ground meat
  • 1 16 oz can refried beans
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 12 uncooked lasagna noodles
  • 1 cup water
  • 2 1/2 cups picanta sauce
  • 2 cups sour cream
  • 2 2 oz cans sliced black olives
  • 1 1/2 cups shredded monterrey jack cheese
  • 1/2 cup shredded cheddar cheese
  • corn



Step 1

heat oven to 350 degrees

In a large bowl, combine beef, beans, organo, cumin and garlic powder.

Place 4 uncooked noodles in bottom of 9x13 pan. Spread half of beef mixture over noodles. Top with 4 noodles. Spread remaining mixture, and top with remaining noodles.

In a medium bowl, mix water and picanta sauce. Pour evenly over layers. Cover tightly with foil.

Bake 1 1/2 hours in oven or until noodles are tender.

Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Chedder cheese. Bake uncovered until cheese melts, about 10-15 minutes.

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