Mexican Lasagna with Jack Cheese
- Yield 8 servings
I have been fixing this Mexican lasagna by request whenever we have company or our children visit. It is really a good dish.
- 2 pounds ground chuck
- 3/4 teaspoon minced garlic
- 2 teaspoons oregano
- 1 teaspoon ground cumin
- 1 (16-ounce) can refried beans
- 15 lasagna noodles, uncooked
- 1 (16-ounce) jar chunky mild salsa
- 16 ounces water
- 2 cups sour cream
- 1 (6-ounce) can sliced black olives
- 3/4 cup chopped green onions
- 8 ounces shredded Monterey Jack cheese
- Preheat the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. Brown the beef in a large skillet. Drain it, and return it to the pan. Add the garlic, oregano, and cumin. Mix well, and stir in the beans. Layer 5 lasagna noodles over the bottom of the prepared dish. Spread 1/3 of the meat mixture over the noodles. Add 5 more noodles and another 1/3 of the meat mixture. Repeat the layers with the remaining noodles and meat mixture. Pour the salsa evenly over all. Fill the empty salsa jar with water, and pour it over the top. Cover the lasagna with foil, and bake for 1 hour, until the noodles are tender.
- Mix the sour cream, olives, and green onions together. Spoon this evenly over the lasagna. Top with the cheese. Return to the oven, and bake until the cheese is melted.
Tips From Our Test Kitchen:
This great dish is even better the second day. Add 1/2 cup of chopped cilantro to the salsa if desired.
Recipe by Edna Harter, Mojave Valley, Ariz.