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Simple Mexican Lasagna

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
Simple Mexican Lasagna
Simple Mexican Lasagna Recipe photo by Taste of Home
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  • Total Time
    Prep: 15 min. Bake: 1 hour
  • Makes
    9 servings
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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 reduced-fat sour cream
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup 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 13x9-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.
Nutrition 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.

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