You are here: Home » Recipes » Mexican Lasagna with Jack Cheese Mexican Lasagna with Jack Cheese Recipe by American Profile Yield 8 servings PrintEmail I have been fixing this Mexican lasagna by request whenever we have company or our children visit. It is really a good dish. Ingredients 2 pounds ground chuck3/4 teaspoon minced garlic2 teaspoons oregano1 teaspoon ground cumin1 (16-ounce) can refried beans15 lasagna noodles, uncooked1 (16-ounce) jar chunky mild salsa16 ounces water2 cups sour cream1 (6-ounce) can sliced black olives3/4 cup chopped green onions8 ounces shredded Monterey Jack cheese Instructions 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.