Mexican Lasagne Recipe

Name: Mexican Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces lasagna noodles, uncooked; 16 ounces refried beans, I usually use low-fat or fat free; 1 lb lean ground beef, uncooked, I usually use ground round; 2 tablespoons ground oregano, I don't use due to a severe allergy; 14 ounce taco seasoning mix, I use low sodium when I can find it; 28 ounces picante sauce or 28 ounces salsa; 28 ounces water; 2 cups monterey jack cheese, shredded; 16 ounces sour cream, I use low fat; 4 green onions, chopped; ½ cup sliced black olives

Servings: persons

16 ounces lasagna noodles, uncooked
16 ounces refried beans, I usually use low-fat or fat free
1 lb lean ground beef, uncooked, I usually use ground round
2 tablespoons ground oregano, I don't use due to a severe allergy
14 ounce taco seasoning mix, I use low sodium when I can find it
28 ounces picante sauce or 28 ounces salsa
28 ounces water
2 cups monterey jack cheese, shredded
16 ounces sour cream, I use low fat
4 green onions, chopped
½ cup sliced black olives

1
Mix beans, uncooked meat, oregano, 1/2 pack of taco seasoning and 1/2 cup picante sauce in a bowl.
2
Spray a 13 x 9 pan with cooking spray.
3
Place 1/3 lasagna noodles in pan.
4
Spread 1/2 meat mixture on top.
5
Top with 1/3 noodles.
6
Spread with remaining meat mixture.
7
Cover with last 1/3 of noodles.
8
Mix picante sauce, water, remaining taco seasoning mix and pour evenly over noodles.
9
Cover tightly with aluminum foil.
10
I put my pan on a cookie sheet in case of boil overs.
11
Bake at 350 degrees for 1 hour and 15 minutes.
12
Mix sour cream, shredded cheese, green onions and olives together.
13
Spread on top of pasta.
14
Cover again and bake for 15 more minutes.
15
Remove from oven and LET COOL FOR 15 MINUTES BEFORE SERVING.

1359

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 16 ounces lasagna noodles, uncooked, 16 ounces refried beans, I usually use low-fat or fat free, 1 lb lean ground beef, uncooked, I usually use ground round, 2 tablespoons ground oregano, I don't use due to a severe allergy, and more.

Yes, Mexican Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Lasagne

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