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Simple Mexican Lasagna

Simple Mexican Lasagna
I was hungry for something different, so I gave my Italian-style lasagna a Mexican accent. It's packed with tempting seasonings, and the cheese, and green onions and ripe olives make an attractive topping. —Sheree Swistun of Winnipeg, Manitoba
9 ServingsPrep: 15 min. Bake: 1 hour

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 can (16 ounces) fat-free refried beans
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • 9 uncooked lasagna noodles
  • 1 jar (16 ounces) salsa
  • 2 cups water
  • 2 cups (16 ounces) reduced-fat sour cream
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1/2 cup thinly sliced green onions

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-in. x 9-in. baking dish coated with
  • 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 60-70 minutes or until noodles are
  • tender. Spread with sour cream. Sprinkle with olives, cheese and
  • onions. Yield: 9 servings.
© Taste of Home 2013

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Simple Mexican Lasagna (continued)

Nutrition Facts: One serving (1 piece) equals 341 calories, 13 g fat (7 g saturated fat), 49 mg cholesterol, 680 mg sodium, 31 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.
© Taste of Home 2013