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
- 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
- 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.
Originally published as Mexican Lasagna in Light & Tasty April/May 2001, p29
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