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Mexican Lasagna

By: Mark Sullivan
Cook 35 Minutes
6-8 Servings
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Mexican Lasagna
Co-op: Sand Mountain EC
Ingredients
  • 1 lb. hamburger, browned and drained
  • 1 pkg. taco seasoning with 2/3 c. water
  • 1 can refried beans
  • 1 pkg. lasagna noodles, uncooked
  • 2 1/2 cups water
  • 24 oz. picante salsa or any other salsa
  • 16 oz. sour cream
  • 2 cups cheese, grated (I use Mexican blend, finely grated)
  • 1 can black olives
  • sliced green onions sliced, tops only (I use tops and bottoms )
Instructions
  1. Brown and drain hamburger.
  2. Add taco seasoning mix with required water on package and refried beans.
  3. In greased 9×13 pan.
  4. Layer 1/3 uncooked lasagna noodles, 1/2 of meat mixture, layer 1/3 of uncooked lasagna noodles and remaining meat mixture and final layer of uncooked lasagna noodles.
  5. Mix 2 1/2 cups water with salsa.
  6. Pour over top of noodles.
  7. Cover with foil and bake at 350 for 1 1/2 hours.
  8. Remove from oven and remove foil.
  9. Add sour cream, grated cheese, green onions and black olives.
  10. Bake about 5 minutes til cheese is melted and toppings are heated through.
Notes

We alter the toppings according to individual tastes. You can put toppings on in sections as wanted. I also add extra sour cream and cheese. Serve with nacho chips or salad.

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