Mexican Lasagna I recipe

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Ingredients

1 pound 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 ½ cups picante sauce
2 cups sour cream
2 (2 ounce) cans sliced black olives
1 ½ cups shredded Monterey Jack cheese
½ cup shredded Cheddar cheese

Nutrition Info

804.3 calories
carbohydrate: 58.9 g
cholesterol: 131.5 mg
fat: 47.7 g
fiber: 8.2 g
protein: 37.6 g
saturatedFat: 24.6 g
servingSize: -
sodium: 1339.5 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a large bowl, combine beef, beans, oregano, cumin and garlic powder.

  3. 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.

  4. In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.

  5. Bake 1 1/2 hours in the preheated oven, or until noodles are tender.

  6. 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.

Recipe Yield

6 servings

Recipe Note

Fabulous recipe using picante sauce and uncooked noodles. This recipes is a family favorite!

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