Mexican Lasagna

Lasagna is one of our favorite comfort foods so we make both Beef Lasagna and this version for a bit of a variety.  The amount of ingredients provide enough for 4 dishes to freeze with one to cook the day of assembly. Portion size will depend on your individual preference.

We find the Mexican lasagna recipe appealing given all the spices, refried beans and of course, cheese!


Uncooked over ready lasagna noodles
1.5 lbs lean ground beef
1 (16 ounce) can refried beans
1 package of taco seasoning mix*
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder

2 cups water
2 ½ cups picante sauce
2 cups sour cream
2 (2 ounce) cans sliced black olives
1 large package shredded Monterey Jack cheese
1 large package shredded Cheddar cheese

* may need a second package depending on personal taste.


Preparation Tip: Using oven ready lasagna noodles is great convenient option.  We recommend not draining any liquid from the ingredients.  This will allow the noodles to absorb the liquid so they soften.  Add a couple of tablespoon of water during the preparation.  Otherwise the lasagna noodles may be a bit dry.