Simple Mexican Lasagna

Name: Simple Mexican Lasagna
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

12 ingredients

3 steps

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

1

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.
2

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.
3

Cover and bake at 350° for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions.