Mexican Lasagna with Noodles Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 12 servings.

• 1 pound extra-lean ground beef
• 1 (16 ounce) can refried beans
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• teaspoon garlic powder
• 12 dry lasagna noodles
• 2 cups water
• 2 cups salsa
• 2 cups sour cream
• cup chopped green onions
• 1 (2 ounce) can sliced black olives
• 1 cup shredded Pepper Jack cheese

Directions

1. In a large skillet, cook the ground beef over medium-high heat until evenly browned. Drain off excess fat.
2. In a large bowl, combine the cooked beef, refried beans, oregano, cumin, and garlic powder.
3. 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.
4. Top with four more uncooked noodles and the remaining half of the beef mixture. Cover with the remaining noodles.
5. In a medium bowl, combine the water and salsa, then pour over the entire dish.
6. Cover tightly with foil. Bake at 350F (175C) for 1 hours, or until noodles are tender.
7. In a medium bowl, mix the sour cream, green onions, and olives. Spoon this mixture over the casserole, then top with shredded cheese.
8. Return to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.