1 lb lean ground beef
1 (16 oz) can fat free refried beans
2 tsp dried oregano
1 tsp ground cumin
3/4 tsp garlic powder
9 uncooked lasagna noodles
1 (11 oz) jar salsa
2 cups water
2 c (16 oz) reduced fat sour cream
1 (2.25 oz) sliced ripe olives, drained
1 c. (4 oz) shredded reduced fat Mexican cheese blend
1/2 c. thinly sliced green onions
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 3 noodles in a 13 x 9 x 2 baking dish coated with nonstick cooking spray; cover with half the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles.
Cover and bake at 350 degrees for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese, and onions. (Scott isn't a fan of sour cream so I just put a little on my helping seperately)
2 comments:
This looks really good and easy! And, seriously, who doesn't like sour cream?!?!?
I know! To me sour cream is like cheese... I can put it on anything. He doesn't mind it but if he has an option he'd prefer not to have it. I just didn't put it on to be nice since I mainly made it for him that night. But it is really good. I was shocked. I was really afraid the first time I made it but knew I had to give it a shot and its really pretty dang good.
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