Mexican Lasagna- Altered
Yield
servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds | ground beef, lean |
|
| 1 | large |
onions
chopped |
|
| 1 | can |
refried beans
fat free |
*
|
| 16 | lasagna |
noodles
cooked and drained |
*
|
| 2 | teaspoons | oregano |
|
| 1 | teaspoon |
cumin
ground |
|
| ¾ | teaspoon | garlic powder |
|
| 2 ½ | cups |
salsa
(old el paso thick 'n chunky), + 1/2 cup |
|
| 1 ½ | cups | monterey jack cheese |
*
|
| 1 ½ | cups | cheddar cheese |
*
|
| 2 | cups | sour cream, light | |
| ¾ | cup |
scallions, spring or green onions
sliced, optional |
|
| 1 | small can |
black olives
sliced |
|
| 1-2 | cups | monterey jack cheese |
*
|
| ½ | teaspoon |
seasoned salt
(taco house seasoning salt) |
|
Directions
Brown ground beef in nonstick skillet, or using 1 Tablespoon olive oil, and drain well.
Add onion and continue to cook until onion is translucent.
Remove from heat.
Stir in beans, salsa, oregano, cumin and garlic powder.
Place 4 noodles in the bottom of a 13x9x2 inch baking pan coated with non stick spray or lightly greased.
Combine 1½ cups Monterey jack with 1½ cups cheddar.
Spread ⅓ meat mixture over noodles, top with 1 cup Jack/Cheddar cheese mix.
Continue layering, ending with a layer of noodles.
Cover pan with foil and bake at 350℉ (180℃) for 1 hour.
Combine sour cream, onions, olives, Taco House seasoning, ½ of the remaining Monterey Jack cheese, and ½ cup salsa.
Remove pan from oven and top with sour cream mixture.
Sprinkle with remaining cheese and return to oven without covering for 15 to 20 minutes, or until cheese is melted.
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