A request from her daughter to turn the leftovers from the previous night’s tacos into something new inspired C. Ginn to develop this tasty Mexican take on lasagna. “The first trial was good, the second was better, and the third was the best,” she says.

1 1/2 lb. ground beef (85% lean)
1 (16-oz.) can refried beans
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon salt
8 to 9 oz. no-boil lasagna noodles
4 cups shredded taco-seasoned cheese, divided
20 oz. thick and chunky salsa
2/3 cup water
1 (16-oz.) container sour cream
1/2 cup sliced green onions
1 (3.8-oz.) can sliced ripe olives

1. Heat oven to 350°F. Cook beef in large nonstick skillet over medium heat 5 to 8 minutes or until browned, stirring occasionally.

2. Combine beef, beans, oregano, cumin, garlic powder and salt in large bowl. Spray 13x9-inch baking pan with cooking spray.

3. Layer one-third of the noodles in bottom of pan; spread with one-third of the beef mixture. Sprinkle with 1 cup of the cheese. Repeat twice.

4. Combine salsa and water; pour over lasagna. Shake pan slightly to allow some liquid to go down sides. Cover and bake 1 1/2 hours.

5. Remove from oven; top with sour cream, green onions, olives and remaining 1 cup cheese. Bake 5 minutes or until cheese is melted. Let stand 15 minutes before serving.

12 servings

PER SERVING: 420 calories, 25.5 g total fat (13.5 g saturated fat), 24.5 g protein, 24.5 g carbohydrate, 105 mg cholesterol, 965 mg sodium, 4 g fiber