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LOCATION: Recipes >> Pasta >> Mexican Lasagna

Print this Recipe    Mexican Lasagna

1 1/2 lb. ground beef
1 large onion
1 can refried beans
16 lasagna noodles, cooked according to package directions
2 tsp. oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
2 1/2 cups salsa
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese

Brown ground beef and drain well. Chop 1 large onion and combine with
drained ground beef. Continue to brown until onion is translucent. Remove
from heat. Stir in beans, oregano, cumin, and garlic powder. Place 4
noodles in bottom of 9" x 13" pan (coated with non-stick spray). Spread 1/3
meat mixture over noodles, top with 1/3 cup shredded Monterey jack cheese +
1/3 cup shredded cheddar cheese. Pour 3/4 salsa over top of cheese.
Continue layering. Cover pan with foil and bake at 350 degrees for 1 hour.
Remove from oven and spread the following topping on top of lasagna.
Return the pan to the oven without covering for 15 minutes or until cheese
is melted:

Topping:

2 cups sour cream
3/4 cups sliced green onions
1 small can sliced black olives
1 cup shredded Monterey jack cheese

Mix sour cream, onions, and olives.

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