March 27, 2010

TACO LASAGNA

1-1/2 lb ground beef or ground turkey breast
1 (16 oz can) refried beans
2 tsp. dried oregano
1-1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. salt
8 oz. no-boil lasagna noodles
4 cups reduced-fat shredded taco seasoned cheese, divided
20 oz. thick and chunky salsa
2/3 cup water
1 (16 oz container) light sour cream
1/2 cup sliced green onions
1 (3.8 oz can) sliced ripe black olives

Heat oven to 350°F.

Cook beef or turkey in a large skillet over medium heat for 5-8 minutes or until browned, stirring occasionally.

Combine beef or turkey, beans, oregano, cumin, garlic powder and salt in a large bowl. Spray a 13 x 9-inch baking dish with cooking spray. Layer 1/3 of noodles in bottom of pan. Spread with 1/3 of beef mix, sprinkle with 1 cup cheese. Repeat twice with ingredients.

Combine salsa and water, pour over lasagna. Shake pan slightly to allow liquid to go down the sides.

Cover and bake for 1-1/2 hrs. Remove from oven. Top with sour cream, green onions, olives and remaining 1 cup cheese.

Bake for 5 more minutes, or until cheese is melted.

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