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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Delight Hull
Added: Saturday, August 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. lean ground beef, browned
2 16 oz. cans refried beans
1 well rounded t. ground cumin
1 t. garlic powder
1 packet taco seasoning
12 uncooked lasagna noodles
2 1/2 cups water
2 1/2 c. picante sauce or salsa
2 cups sour cream
3/4 cup finely sliced green onions
1 2.2 oz can sliced black olives, drained
8 oz. shredded cheddar cheese

Directions:
Directions:
Combine beef, beans, cumin, garlic powder, and taco seasoning. Combine water and salsa.

Spray a 9 x 13 pan with Pam. Spread a little of the salsa mixture on the bottom of pan. Place 4 lasagna noodles in pan. Spread 1/2 of the beef mixture over the noodles. Top with 4 more noodles. Spread the remaining 1/2 of beef mixture over noodles. Top with remaining 4 noodles. Pour water/salsa over all. Cover tightly with foil and bake at 350 for 1 hour or until noodles are tender. Combine sour cream, onions, and olives and spread over casserole. Top with cheese and bake uncovered just until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.

Personal Notes:
Personal Notes:
Delight Hull made this recipe for Marcia Musson, who then shared it with me.

 

 

 

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