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Mexican Lasagna - altered
Recipe By : Barbara Woodson (before alterations)
Serving Size : 6 Preparation Time :1:40
Categories : Dinner: Entree Family: Ron
Foreign: Mexican Meat: Beef
Method: Oven Posted To Recipelu
Starch: Pasta
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds lean ground beef
1 large onion -- chopped
1 can fat-free refried beans
16 lasagna noodles -- cooked and drained
2 teaspoons oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
2 1/2 cups salsa (Old El Paso Thick 'N Chunky) -- + 1/2
cup 1 1/2 cups Monterey jack cheese -- shredded 1 1/2
cups Cheddar cheese -- shredded 2 cups light
sour cream
3/4 cup sliced green onions -- optional
1 small can black olives -- sliced
1 -2 cups Monterey jack cheese
1/2 to 1 tsp Taco House seasoning salt
Brown ground beef in nonstick skillet, or use 1 T. 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 1 1/2 cups
Monterey jack with 1 1/2 cups cheddar. Spread 1/3 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
degrees for 1 hour. Combine sour cream, onions, olives, Taco House
seasoning, 1/2 of the remaining Monterey Jack cheese, and 1/2 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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