Preparation Time: 25 minutes
Total Time: 125 minutes
Servings: 12

Mexican Lasagna

Ingredients

2 packages (9 oz. each) Worthington® Diced Chik

1 can (16 oz.) fat-free refried beans

2 teaspoons ground oregano

1 teaspoon ground cumin

3/4 teaspoon garlic powder

1/2 cup water

12 uncooked lasagna noodles

2 1/2 cups hot water

2 1/2 cups chunky picante sauce

2 cups fat-free sour cream

3/4 cup sliced green onions

1 can (2 oz.) sliced black olives

1/2 cup Monterey Jack cheese, shredded

1/2 cup fat-free Cheddar cheese, shredded

Directions


1. Chop or crumble WORTHINGTON DICED CHIK into small bits. Combine chopped patties, beans, spices and 1/2 cup water.

2. Spray 9 x 13 x 2-inch baking dish with non-stick cooking spray. Place 4 uncooked lasagna noodles in bottom of baking dish. Spread 1/2 of prepared mixture from above over noodles. Repeat ending with noodles on top.

3. Pour hot water and picante sauce over noodles and cover with aluminum foil. Bake at 350° F for 1 1/2 hours.

4. Combine sour cream and green onions. Spread over top of casserole. Sprinkle with cheeses and top with olives. Return uncovered to oven until cheese is melted (5-10 minutes).