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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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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 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 (16 ounces) reduced-fat sour cream |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 cup (4 ounces) 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 13-in. x 9-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. Yield: 9 servings.
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