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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mexican Lasagna Recipe

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This recipe for Mexican Lasagna is from A Little Bit of Home, 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:  
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 350º 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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