Friday, April 20, 2012

Mexican Lasagna

Jana here with a new twist on a classic recipe!  I wanted some type of mexican dish on our menu this week, so I found a recipe for Mexican Lasagna, and changed it pretty drastically to make it my own!  It was difficult to capture the 'yumminess' in a picture, but this is definitely a recipe you will want to try if your family loves mexican style food!  Add a salad or vegetable on the side, and you have a wonderful meal!

Mexican Lasagna

1 pound ground beef (or turkey)
1 can refried beans (16 ounces)
8-12 lasagna noodles
1 can red enchilada sauce (10 ounces)
1 can diced tomatoes (15 ounces)
1 cup water
1 cup sour cream
1 cup cheddar (or mexican blend) cheese, shredded
1/4 cup sliced black olives and/or green onions
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt

1. Cook ground beef in skillet, and drain any excess fat. 

2. Meanwhile, preheat oven to 350 degrees.  Boil lasagna noodles according to package directions.

3. In a medium sized bowl, mix refried beans, cumin, oregano, garlic powder, onion powder, and salt. Add ground beef once it has finished cooking. Mix well.

4. In a small bowl, mix enchilada sauce, diced tomatoes, and water.

5. Pour a small amount of the tomato mixture into the bottom of a baking dish. (may either use a 9x13 or an 8x8) 

6. Place a layer of noodles (the number you use will depend on the size of your pan) on top of the sauce.  Spread half of the meat mixture over the noodles.  Top with another layer of noodles, and the remaining meat mixture.  Cover with last layer of noodles.

7. Pour the tomato mixture over the entire dish, making sure to cover all of the noodles with sauce. Cover the dish with foil, and bake for 35-40 minutes.

8. Remove from oven, and spread the sour cream over the top.  Sprinkle with cheese, and add black olives or onions.  Return to the oven (uncovered), and bake for 10 more minutes. (or until the cheese is melted)


No comments:

Post a Comment