Simple Mexican Lasagna Recipe

4.5 10 20
Simple Mexican Lasagna Recipe
Simple Mexican Lasagna Recipe photo by Taste of Home
Publisher Photo

Simple Mexican Lasagna Recipe

Read Reviews
4.5 10 20
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
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour

Ingredients

  • 1 pound lean ground beef
  • 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.
Originally published as Mexican Lasagna in Light & Tasty April/May 2001, p29

Nutritional Facts

1 piece: 355 calories, 12g fat (7g saturated fat), 51mg cholesterol, 655mg sodium, 35g carbohydrate (7g sugars, 6g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

  • 1 pound lean ground beef
  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSimple Mexican Lasagna

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Grammy5 User ID: 994532 222416
Reviewed Mar. 9, 2015

"I have made this for years since I first found it and it is a family and friends favorite. Very good recipe"

MY REVIEW
llheath User ID: 6590379 30157
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
Lisateachs2 User ID: 1420750 77685
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
allaboutcookies86 User ID: 4740624 35677
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
AMWmomofsix User ID: 4493382 35756
Reviewed Aug. 14, 2011

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

MY REVIEW
buckleup2 User ID: 5909603 117483
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!"

MY REVIEW
noraerin User ID: 2238314 52748
Reviewed Jul. 6, 2010

"I used chili powder instead of garlic powder and added a small can of green chilis. Plus I melted some shredded cheddar and mozz on the top during the last couple of minutes of cooking."

MY REVIEW
shertil51 User ID: 843192 93416
Reviewed Apr. 12, 2010

"I made this and it was so good, my husband love it and couldn't believe it was all diet, low fat. I will be making this again."

MY REVIEW
plugginalong User ID: 126961 93415
Reviewed Jan. 28, 2010

"I make this often. I made it once for a friend who had a death in their family and gave it to her unbaked. It sat "soaking" in the refrigerator overnight and I think it may have been even better that next day."

MY REVIEW
llklmk User ID: 3613987 30155
Reviewed Oct. 19, 2009

"I changed the sour cream to 1 1/4 cup, No olives, changed green onions to green peppers, and I also used ground turkey. My daughter doesn't like all the chucky veggies and she had 2 helpings. It was a keeper...."

Loading Image