Mexican Lasagna

Mexican Lasagna
Mexican Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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