Mexican Lasagna

Total votes: 427


Mexican Lasagna - We have never cooked it! But it looks good!


SourceCourtesy of Waterfall Hollow Farm (
Prep time
30 minutes
Cooking time
1 hour, 30 minutes
Total time
2 hours


2 lb
Ground Beef (Waterfall Beef )
2 c
Beans (refried) ((one 16 ounce can))
1 t
Oregano (dried) (1 or 2 t)
1 T
Cumin (ground)
1 T
Garlic Powder
12 lb
Lasagna (uncooked) (12 - 15 pounds)
1 1⁄2 c
Water (1 1/2 to 2 cups)
3 c
Salsa (Medium to mild mexican sauce)
2 c
Sour Cream (16 oz)
3⁄4 c
Green Onions (finely sliced)
1 cn
Olives (black) (sliced and drained)
2 c
Monterrey Jack Cheese (or Pepper Jack cheese)


Combine uncooked beef, beans, oregano, cumin, and garlic powder. Place a layer of the uncooked lasagna noodles in the bottom of a 13" x 9" x 2" oiled baking pan. Spread half the beef mixture over the noodles. Top with more noodles and the remaining beef mixture. Cover with a final layer of noodles. Combine water and picanté sauce. Pour over all. Cover tightly with foil; bake at 350º for 1½ hours or until noodles are tender and liquid is absorbed (may need to uncover edges to let steam escape toward the end of cooking). Combine sour cream, onions and olives. Spoon over casserole; top with grated cheese. Bake, uncovered, until cheese is melted, about 10 minutes.


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