Mexican Lasagna

This flavor-packed meal is an instant hit at the dinner table.


  • 1/2 pound lasagna noodles (9)
  • 1 and 1/2 pounds lean ground beef
  • 3 cups (24 oz.) picante sauce or salsa
  • 1 can sliced black olives, drained
  • 2 cups (16 oz.) sour cream
  • 1 egg
  • 3 cups (12 oz.) Sargento Shredded 4 Cheese Mexican – Traditional Cut, divided


  1. Cook lasagna noodles according to package directions. Drain.
  2. Meanwhile, cook meat in 12-inch skillet over medium heat until brown; drain.
  3. Add picante and black olives; simmer uncovered on low heat for 10 minutes.
  4. Combine sour cream and egg; set aside.
  5. Spray 13×9-inch pan with nonstick vegetable spray. Layer 3 to 4 lasagna noodles in pan. Spread with approximately 1-1/2 cups meat mixture.
  6. Top with 1/3 of sour cream and 1 cup cheese. Repeat, totaling 3 layers.
  7. Cover with foil and bake at 350°F 50 minutes or until hot and bubbly.
  8. Let stand 10 minutes before serving.

image & recipe via Sargento

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