Mexican Lasagna I

Mexican Lasagna I

93

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

1 h 50 m servings 804 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

93
  1. 116 Ratings

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Most helpful positive review

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...

Most helpful critical review

this was a good easy recipe. i also cut down the water after reading reviews. i make my regular lasagna like this- don't cook the noodles and don't buy the expensive precooked noodles. this woul...

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 ...

This was great tasting, but I wasn't sure about the beef. Was I supposed to cook it before or during? I pre-cooked it. It didn't state anything about that in the recipe. Also, you should double ...

Took others advice using taco seasoning, pre-cooking the noodles, omitting the water, adding a can of diced tomatoes, using 2 cups of shredded pepper jack cheese for more kick. Turned out delic...

Made this last night. It was a huge hit! I did make a few minor changes. I browned the beef with a large chopped onion. Instead of the seasonings, I added two pkgs. of taco seasoning and a teasp...

Very good, very easy. I made mine with taco seasoning the second time because it needed a little more flavor.

LOVE IT! I MADE THIS DISH FOR A POT LUCK MEXICAN BIRTHDAY DINNER AT WORK AND EVERONE HAD ONLY GOOD THINGS TO SAY ABOUT THIS DISH. I WILL BE MAKING IT AGAIN AND AGAIN. I DID DOUBLE THE MEAT AND B...

THIS IS DELICIOUS! It doesn't cut too well because all the juices make it a little bit sloppy- but I don't mind. If you want to bake it in half an hour: Cook the beef and beans in a pan and add ...