Mexican Lasagna

1. 1

   Brown and break up the ground meat, seasoning half way through with taco seasoning and half of the lime juice. Drain on plate covered with a paper towel. Add the remaining lime juice to the salsa for extra flavor.

2. 2

   **You can layer the lasagna however you choose, but here is how I do it....

3. 3

   Start with about 4 tablespoons of salsa and spread over the bottom of the casserole dish. Layer the noodles overlapping across casserole dish. Spread a thin layer of refried beans with a large spoon and sprinkle evenly with corn, black olives, cooked ground meat, green onions and shredded sharp cheddar cheese. Add your next layer of noodles and spread on the refried beans. Sprinkle more corn, ground beef, green onion, black olives and cheese. Add another layer of noodles and spread with a few tablespoons of salsa. Sprinkle remaining ground meat and only a small amount of corn, cheese and green onion. Add the last layer of noodles and spread with salsa. Top with a generous amount of cheese and sprinkle a few black olives and green onions. Cover with foil and bake at 350 until noodles are tender, about 40 minutes. Remove foil and bake until cheese begins to brown. Cool before slicing. Add a nice dollop of sour cream and ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.