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Easy Mexican Lasagna Recipe

Easy Mexican Lasagna Recipe

This lasagna is quick and easy to prepare, and leaves me plenty of time to feed our horses, goats and other animals while it's in the oven.
TOTAL TIME: Prep: 15 min. Bake: 1 hour 35 min. YIELD:12 servings

Ingredients

  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 can (16 ounces) refried beans
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • 12 uncooked lasagna noodles
  • 2-1/2 cups water
  • 2-1/2 cups picante sauce or salsa
  • 2 cups (16 ounces) sour cream
  • 3/4 cup finely sliced green onions
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup (4 ounces) shredded Monterey Jack cheese

Directions

  • 1. Combine beef, beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in a 13-in. x 9-in. baking dish. Spread half the beef mixture over the noodles. Top with four more noodles and the remaining beef mixture. Cover and remaining noodles. Combine water and picante sauce. Pour over all.
  • 2. Cover tightly with foil; bake at 350° for 1-1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole; top with cheese. Bake, uncovered, until cheese is melted, about 5 minutes. Yield: 12 servings.

Nutritional Facts

1 serving (1 piece) equals 325 calories, 14 g fat (8 g saturated fat), 57 mg cholesterol, 473 mg sodium, 30 g carbohydrate, 3 g fiber, 17 g protein.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.