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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mexican Lasagna Recipe

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This recipe for Mexican Lasagna is from Our Family Heritage , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/3 lbs ground round (uncooked)
1 16 oz can refried beans
1-1/2 teaspoons cumin
2 teaspoons oregano flakes
1 teaspoon salt
1 teaspoon garlic powder
1/2 lb lasagna noodles (8-10 uncooked noodles)
4 cups shredded cheese (use whatever you prefer - recipe calls for either Monterey jack or taco seasoned cheese but I have used cheddar or Colby, too)
2/3 cup water
20 oz chunky salsa (one 16 oz jar and 1/2 cup)
2 cups sour cream
3/4 cup sliced green onions
1 can black olives
Directions:
Directions:
Combine uncooked ground round, refried beans, oregano flakes, cumin, salt, and garlic powder and mix well. Spray 9"x13" pan with cooking spray and lay 4-5 uncooked lasagna noodles in the bottom. Pat or spread half of the raw beef mixture over the noodles. Sprinkle on 2 cups cheese. Top with 4-5 noodles and spread on remaining ground round mixture. Mix water with salsa and spread over top of meat/bean layer and shake slightly to get some of the liquid down the sides of the pan. Cover with foil and bake at 350º for 1-1/2 hours. Remove from oven and top with sour cream, onions, black olives and last 2 cups of shredded cheese. Place back in the oven until cheese melts (at 275º) for about 15 minutes. You can leave off sour cream, onions, and/or olives if your family prefers, and just put it on individual servings as to preference after you take it out of oven.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
A great recipe from Cindy Calhoun, my dear penpal of 45 years!

 

 

 

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