Description
All your favorites from 7 layer dip come together in this easy, cheesy, crowd-pleasing, Mexican lasagna!
Ingredients
Scale
- 1 pound lean ground beef or turkey
- 1 cup chopped onion
- 1 envelope (or 3 tbsp.) taco seasoning
- 1/2 cup water
- 12 uncooked lasagna noodles (regular, whole wheat, or gluten-free)
- 2 cups shredded Monterey Jack cheese
- 1 (16 oz) can refried beans
- 1 cup sour cream
- 1 (2.25 oz) can sliced black olives
- 1 cup water
- 1 1/4 cup salsa
Instructions
- Brown ground beef with onion.
- Add taco seasoning and 1/2 cup water. Simmer 5 minutes.
- Add the refried beans and sour cream to a microwave-safe bowl and heat for 1 minute. Stir until thoroughly combined (this makes them easy to spread).
- In a greased foil baking pan, make the following layers: uncooked noodles, 1/2lb taco meat, 1 cup of cheese, uncooked noodles, refried beans & sour cream, drained olives, uncooked noodles, remaining cheese, remaining taco meat.
- Combine 1 cup water and salsa and pour evenly over the top of the cheese.
- Cover pan tightly with foil and bake for 50 minutes at 350.
- Uncover and top with additional cheese.
- Bake for an additional 10 minutes.
- Allow to cool slightly before serving topped with a dollop of guacamole or sour cream.
Notes
- Can also be covered with heavy duty foil and frozen before baking. Just defrost overnight in the fridge and bake as usual. 12 servings.
- Gluten-Free: Use gluten-free lasagna noodles.
- Vegetarian: Replace the ground beef with crumbled tofu and make sure to choose vegetarian refried beans.
Nutrition
- Serving Size: 12