Mexican Lasanga Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 lasagna noodles for three layers
1 to 1.5 lb. ground beef
1 package of taco seasoning
1 package of chili seasoning
1 can of whole kernel corn
1 can of diced black olives
1 package of Mexican blend shredded cheese
2 cans of refried beans
1 8 oz. block of cream cheese (softened)
1 small tub of sour cream
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Directions: |
Directions:Preheat oven to 350º. Cook pasta in salted water with a dash of vegetable oil until done, rinse noodles in cold water to prevent them from sticking together, and it makes them easier to work with without risk of burns.
Brown the ground beef. Add the seasonings and can of corn undrained. Lower the heat to Medium and simmer seasonings, corn and beef together.
Blend the softened cream cheese with the sour cream with a mixer until well incorporated.
Heat both cans of refried beans in a microwave safe bowl until heated - this makes it easier to spread.
Spray the lasagna pan with nonstick cooking spray. Now it is time to build the main dish.
Use about a fourth of a cup of the beef mixture and spread around on the bottom of the pan to prevent the bottom layer from sticking. Layer four noodles on the bottom of the pan. Next, spread the beef mixture in one layer (all of it) evenly on top of the bottom layer of noodles.
Layer four more noodles over the beef mixture. Spread the refried beans over the noodles evenly and then layer four more noodles over the refried beans. Spread the cream/sour cream mixture on top of the final layer of noodles evenly. Top the white layer with the shredded cheese. Arrange the drained black olives on top of the cheese.
Bake for 30 minutes. Allow the lasagna to sit for approximately 5 minutes before serving. Enjoy! |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Chris and I used to enjoy a premade version; however, I knew I could pick apart the ingredients and create our own. I did just that - enjoy!
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