Mexican Lasagna

Mexican Lasagna
Mexican Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

Ingredients

  • 1

    pound extra lean ground beef

  • 1

    (16 ounce) can refried beans

  • 2

    teaspoons dried oregano

  • 1

    teaspoon ground cumin

  • 1

    teaspoon garlic powder

  • 12

    uncooked lasagna noodles

  • 2

    cups water

  • 2 1/2

    cups picante sauce or salsa

  • 2

    cups light sour cream

  • 1

    (2 ounce) cans sliced black olives

  • 3/4

    cup green onions, chopped

  • 1

    cup shredded Pepper Jack cheese

  • 1/2

    cup shredded Sharp Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). In skillet, brown ground beef over med-high heat. Drain fat. In a large bowl, combine beef, beans, oregano, cumin and garlic powder. Place 4 uncooked noodles in bottom of a 9x13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread with remaining mixure, and top with remaining noodles. In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil. Bake 1 1/2 hours in the preheated oven, or until noodles are tender. Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.

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