Mexican Lasagna

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

Ingredients

  • 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

Directions:

  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

Download Ibotta

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s