A traditional German delicacy known as “bierocks” consists of sweet dinner rolls loaded with ground beef, onion, and cabbage. An excellent substitution for the Finnish pasty!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 pound extra-lean ground beef
- 1 (16 ounce) can refried beans
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- ¾ teaspoon garlic powder
- 12 dry lasagna noodles
- 2 ½ cups water
- 2 ½ cups salsa
- 2 cups sour cream
- ¾ cup chopped green onions
- 1 (2 ounce) can sliced black olives
- 1 cup shredded Pepper Jack cheese
Instructions
- In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
- Place four of the uncooked lasagna noodles in the bottom of a 9×13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
- Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
- In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.
Nutrition Facts
| Calories | 559 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 10 g |
| Sodium | 606 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I cooked the lasagna until tender. Reduced the water to 1/2 cup. It came out less watery.
I made some changes. I cooked the noodles normally first and didn’t use any water. I used way more cheese because that’s just what I do with everything (fresh grated pepper jack and then a bag of shredded Monterey, Colby and cheddar and then used the rest of some mozzarella I had) didn’t put any sour cream on until it was served. This recipe is definitely a good foundation to add whatever else you’d like to it.
this recipe is very good but I read reviews prior so added more flavors. I even added salsa to the refried beans and added more seasoning to the meat sauce oh and one more thing I did I ussd no cook lasagna sheets and on middle layer I laid down soft corn tortillas stead of the pasta was excellent!!!!!!
Perfect!!!
Excellent. I went with the previous suggestion of preboiled noodles and a thin layer of salsa in the pan before layering like traditional italian lasagne. Be sure to change baking time to 30 minutes. Came out great!
Outstanding, my wife really liked it. Than U!!!!!
¡Muy fantastico! Great recipe, flavors were amazingly blended together. I changed several things (e.g., used ground turkey and seasoned with taco seasoning, added black beans instead of refried beans, and added fiesta corn). Flavorful.
I made this exactly as written except for using pre-packaged taco seasoning instead of the spices in the recipe. My family loved it! Even my picky eater ate a whole serving. The kids don’t like traditional lasagna, but I do. This is a great compromise.
Family loved it. I made with a combination of goat cheese and cottage cheese because that’s what I had on hand. Put a little tomato juice in bottom of pan because I was worried about uncooked noodles cooking properly and not being hard. Turned out great – very easy!
I prepared this for the first time last week and served it to my husband, our granddaughter and her husband. We all liked it and I’ve shared the recipe with friends. Important to let it sit for a little bit when you take it from the oven so it sets up before cutting. Reheat leftovers gently in microwave in order to keep the top sour cream layer intact.
I wanted to love this recipe – I’m a huge fan of Mexican and Southwestern dishes – but even spicing it up and adding I can of Rotel to the beef mixture I just thought it was ok but still pretty bland. Not bad, but I probably won’t bother making it again.
Made it this past weekend. I doubled it and used flour tortillas instead of noodles. So the liquid in the salsa was perfect without water.
The only changes I made were to precook the noodles and use Taco Seasoning mix as recommended by the other reviewers. I thought it looked pretty but did not like the taste. There was something missing. I plan to get it tasted by some Mexican Food experts to get it figured out as the idea of making a Mexican Lasagna does appeal to me.
It was absolutely delicious
I made this and only substituted cheddar cheese for the pepper jack. It was great. Next time I will double the black olives and use a lot less green onion – personal preference there. I always cook hamburger ahead of time and have some in the freezer. I just took out 2 pounds (we like a lot of meat in our dishes) to mix with the beans. I have to say that I was happily surprised that the noodles cooked well in this recipe. That is not always true in most dishes as they will often times still be somewhat raw. My family really liked it and I will be making this again. Thank you for this recipe!!
Wow, wow, wow! I like others made a few tweaks—but what I love is that I don’t think you can go wrong with this one—adjust your your own preferences. Following the suggestions of others I: -used 1 lb (ground turkey) -1 packet taco seasoning in lieu of spice -made in an 8×8 pan, layered 3 times -made extra of “red sauce”, added to ea. layer -sprinkled grated cheese between each layer I found I was able to use up a lot of odds and ends in my fridge (including some frozen lasagna noodles) which was great. And this dish is as a HUGE hit with my food-loving family! Will become a new go-to.
Wow, wow, wow! I like others made a few tweaks—but what I love is that I don’t think you can go wrong with this one—adjust your your own preferences. Following the suggestions of others I: -used 1 lb (ground turkey) -1 packet taco seasoning in lieu of spice -made in an 8×8 pan, layered 3 times -made extra of “red sauce”, added to ea. layer -sprinkled grated cheese between each layer I found I was able to use up a lot of odds and ends in my fridge (including some frozen lasagna noodles) which was great. And this dish is as a HUGE hit with my food-loving family! Will become a new go-to.
It is absolutely wonderful!
This recipe was AMAZING! I went right by the recipe, with only the addition of some fresh cilantro (which I had on hand) in the sour cream mix.
Skipped the olives but otherwise followed the directions
My go to casserole. Like other reviewers I use taco seasoning and no boil noodles for short cuts. I also don’t add the water when using the no boil noodles. Great comfort food for cold weather.