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| Mexican Lasagna Recipes |
- PREP 30 mins
- COOK 1 hr 30 mins
- READY IN 2 hrs
Ingredients
Original recipe makes 12 servings
- 1 pound extra-lean ground beef
- 1 (16 ounce) can refried beans
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 3/4 teaspoon 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 ounce) can sliced black olives
- 1 cup shredded Pepper Jack cheese
Directions
- In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and 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 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
- In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.
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