Monday, January 16, 2012

Mexican Lasagna

1 pound lean ground beef
1 can (16 ounces) fat-free refried beans
1/2 cup minced white onion
1 garlic clove minced
2 teaspoons dried oregano
3/4 tsp chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
9 uncooked lasagna noodles
1 jar (16 ounces) salsa
2 cups water
2 cups (16 ounces) sour cream
1 can (2 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,white onion and garlic over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin chili powder 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 more onions. 

Yield: 9 servings.

** I loved the fact that this was not the typical italian lasagna. It was so simple and quick to put together and it had great flavor. My whole family loved it and I would make this again. I give it a 4 1/2

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