Weeknight Mexican Lasagna

Name: Weeknight Mexican Lasagna
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 8-10 serving(s)
Ingredients: 1 lb lean ground beef; 1 medium onion, chopped; 2 -3 garlic cloves, minced; 1 (16 ounce) can refried beans; 2 tablespoons chili powder; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 1/4 teaspoon salt; pepper, to taste; 12 uncooked lasagna noodles; 2 1/2 cups water; 2 1/2 cups salsa; 2 cups shredded monterey jack cheese; sour cream; sliced green onion; sliced black olives

(29)

Recipe by ratherbeswimmin

I got this recipe from by best friend. It is wonderful and my family just loves it. Have taken it to many potlucks.

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READY IN: 2hrs

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

1

lb lean ground beef
1

medium onion, chopped
2 -3

garlic cloves, minced
1

(16 ounce) can refried beans
2

tablespoons chili powder
2

teaspoons dried oregano
1

teaspoon ground cumin
¹⁄₄

teaspoon salt
pepper, to taste
12

uncooked lasagna noodles
2 ¹⁄₂

cups water
2 ¹⁄₂

cups salsa
2

cups shredded monterey jack cheese
sour cream
sliced green onion
sliced black olives

DIRECTIONS

Cook/crumble beef, onion, and garlic until beef is browned; drain well.
Combine beef mixture, beans, chili powder oregano, cumin, salt, and pepper.
Place layer of uncooked lasagna noodles in bottom on 13 x 9 baking dish.
Spread half ot the beef mixture over the noodles.
Top with more noodles and remaining beef mixture.
Cover with remaining noodles.
Combine water and salsa and pour over top.
Cover tightly with foil and bake at 350 degrees for 1 1/2 hours or until noodles are tender.
Top with cheese and bake uncovered for 5-10 minutes until cheese is melted.
Top with sour cream, green onions, and olives.

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