Mexican Lasagna
- Reviews 6
Ready In: 1 hr 20 mins
Serves: 8-10
Ingredients
- 2 lbs lean ground beef or 2 lbs lean ground turkey
- 1 (16 ounce) can fat-free refried beans
- 12 -14 lasagna noodles
- 2 cups water
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1⁄2 teaspoon garlic powder
- 2 1⁄2 cups salsa
- 2 cups fat free sour cream
- 1⁄4 cup chopped green onion
- 1⁄2 cup sliced black olives (optional)
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
Directions
- Brown meat and drain off fat.
- Combine beans, oregano, cumin and garlic powder with meat and mix well.
- Boil noodles for approx 2 mins to cook firm (not soft) and rinse with cold water.
- Place 4 noodles in bottom of 9x13 pan with a little bit of water.
- Spread half of the meat mixture over the noodles.
- Sprinkle handful of cheddar cheese over meat.
- Cover with another layer of 4 noodles.
- Spread on remaining meat mixture and sprinkle on remaining cheddar cheese.
- Cover with another layer of 4 noodles.
- Add remaining water to salsa and pour over top of noodles.
- Cover pan with aluminum foil and bake at 350F for 40 minutes.
- When noodles are tender spread sour cream over noodles.
- Spread green onions, olive slices and monterey jack cheese out on top of sour cream.
- Return to over uncovered for another 5-10 minutes.
- Serve with nacho chips.
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