Simple Mexican Lasagna Recipe
Simple Mexican Lasagna Recipe photo by Taste of Home

Simple Mexican Lasagna Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 9 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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

Nutritional 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.

Reviews for Simple Mexican Lasagna

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 29, 2013

"I made this recipe for the first time many months ago. We love southwest flavors, and this is a winner! The family loves it, and the recipe has now been placed amongst our family "favs"!"

MY REVIEW
Reviewed Mar. 17, 2012

"This was fabulous with a few tweaks. first, it seemed way too watery. Next time I will cut the water to 1 cup. I used a corn and black bean salsa that was great! Also I did not spread the sour cream over the lasagna; just a dollop on each serving. It was surprised at how little cheese it had, but we didn't even miss it!"

MY REVIEW
Reviewed Sep. 20, 2011

"This was an easy Lasagna recipe not having to precook the noodles. I LOVE that for convienence. I am not a big refried bean person, but it actually went well with everything. I am surprised how good this is. The only complaint I have is that the ends of my noodles didn't cook... But i chopped them off. No biggy... Thank you for the idea. Maybe next time I won't put as many black olives on either... It seemed to hinder the flavors."

MY REVIEW
Reviewed Aug. 14, 2011

"This was very yummy! My daughter who hates salsa even loved it!"

MY REVIEW
Reviewed Mar. 30, 2011

"Such a great recipe! I used a stone baking dish and coated the bottom with salsa. I added one can of hominy for some extra fiber and texture and 1/2 package taco seasoning mix. Can't wait to eat the leftovers for dinner tonight!"

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