This delicious and simple meal is from my friend, Jenn. You can easily make this Mexican lasagna recipe ahead and throw it in the freezer for a busy night!
Mexican Lasagna Recipe
- 1 pound ground beef you don’t need to brown it
- 1 16 ounce can refried beans
- 1 packet taco seasoning — use organic or here's a recipe for homemade taco seasoning
- 12 uncooked lasagna noodles
- 1 cup water
- 2 1/2 cups picante sauce or salsa
- 1-2 cups sour cream
- 3 cups shredded Monterey Jack or Cheddar cheese or mix together.
- You can also add ½-1 cup of pureed veggies to the meat mixture for added nutrition without affecting the flavor. Try carrots cauliflower or squash.
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine beef, beans, and taco seasoning. Then layer 4 uncooked noodles in bottom of a 9×13 inch pan. Spread half of beef mixture over noodles. Layer with ¾ cup of cheese. Top with 4 noodles. Spread with remaining mixture and top with remaining noodles.
- In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil and bake 1 1/2 hours in the preheated oven, or until noodles are tender. Spoon sour cream over lasagna, and top with remaining cheese. Bake uncovered until cheese melts, about 5 to 10 minutes
- Need some healthy options to help you avoid fast food?
- Have you found a farm market near you yet?
- I'm really not a food snob!
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