SIMPLE MEXICAN LASAGNA

Simple Mexican Lasagna image

I was hungry for something different, so I gave my Italian-style lasagna a Mexican accent. It's packed with tempting seasonings, and the cheese, and green onions and ripe olives make an attractive topping. -Sheree Swistun of Winnipeg, Manitoba

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 9 servings.

Number Of Ingredients 12

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Ingredients

1 pound lean ground beef (90% lean)
1 can (16 ounces) fat-free refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
9 uncooked lasagna noodles
1 jar (16 ounces) salsa
2 cups water
2 cups reduced-fat sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend
1/2 cup thinly sliced green onions

Steps:

In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through., Place three noodles in a 13x9-in. baking dish coated with cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles., Cover and bake at 350° for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions.

Nutrition Facts : Calories 355 calories, Fat 12g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 655mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges