Mexican Lasagna I

Mexican Lasagna I

93

"Fabulous recipe using picante sauce and uncooked noodles. This recipes is a family favorite!"

Ingredients

1 h 50 m {{adjustedServings}} servings 804 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 804 kcal
  • 40%
  • Fat:
  • 47.7 g
  • 73%
  • Carbs:
  • 58.9g
  • 19%
  • Protein:
  • 37.6 g
  • 75%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 1340 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
  3. Place 4 uncooked noodles in bottom of a 9x13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread with remaining mixure, and top with remaining noodles.
  4. In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
  5. Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
  6. Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.
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Reviews

93
  1. 116 Ratings

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I cut the amount of water in half (I thought it might end up mushy) and it worked out really well. Sometimes I add corn kernals to the mean/bean mixture. I recommened using ready-to-bake lasag...

This is exactly like our family recipe, and it is a hit every time, with everyone who's ever had it. My favorite thing about it is that it is SO simple. You don't have to brown beef, or cook n...

We loved this recipe! It was an instant hit. I did make the suggested changes, used 1 cup of water and added cheese at each level. My husband hates olives, so we added black beans instead and ...