Mexican Lasagna
By JimMac
Ingredients
- 1 lb. extra-lean ground beef
- 1 (16-oz.) can refried beans
- 2 t dried oregano
- 1 t ground cumin
- 3/4 t garlic powder
- 12 dry lasagna noodles
- 2-1/2 cups water
- 2-1/2 cups salsa
- 2 cups sour cream
- 3/4 cup chopped green onions
- 1 (2-oz.) can sliced black olives
- 1 cup shredded Pepper Jack cheese
Details
Servings 8
Preparation
Step 1
Method:
In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain well. In a large bowl, combine the cooked beef, refried beans, oregano, cumin nd garlic powder.
Place four of the uncooked lasagna noodles in the bottom of a 9x13-inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl and pour over all.
Cover tightly with foil. Bake at 350˚F for 1-1/2 hours, or until noodles are tender.
In a medium bowl, combine the sour cream, green onions and olives. Spoon over lasagna, and top with shredded cheese. Return to oven and bake for 5 to 10 minutes, until cheese melts.
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