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CASSEROLE/BEEF/Mexican Lasagna Recipe

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This recipe for CASSEROLE/BEEF/Mexican Lasagna, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilee Larkey
Added: Wednesday, September 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lean ground beef
1 16 ounce can fat-free refried beans
2 t. dried oregano
1 t. ground cumin
3/4 t. garlic powder
9 uncooked lasagna noodles
1 jar (16 ounces) salsa
1 3/4 cups water
2 cups reduced-fat sour cream
1 can (2 1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced fat cheese
1/2 cup thinly sliced green onions

Directions:
Directions:
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through. Place three noodles in a 13 x 9 baking dish coated with nonstick cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles. Cover and bake at 350 for 60 minutes, uncover and bake another 25 minutes, or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions.

Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
HEART HEALTHY RECIPE

 

 

 

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