Mexican Lasagna

Name: Mexican Lasagna
Ingredients: 1 lb. lean ground beef; 1 (16 oz.) can refried beans; 2 tsp. dried oregano; 1 tsp. ground cumin; 3/4 tsp. garlic powder; 12 uncooked lasagna noodles; 2 1/2 c. water; 2 1/2 c. picante or salsa; 2 c. (16 oz.) sour cream; 3/4 c. finely sliced green onions; 1 (2.2 oz.) can sliced black olives, drained; 1 c. (4 oz.) shredded Monterey Jack cheese

12 ingredients

4 steps

Ingredients

1 lb. lean ground beef
1 (16 oz.) can refried beans
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
12 uncooked lasagna noodles
2 1/2 c. water
2 1/2 c. picante or salsa
2 c. (16 oz.) sour cream
3/4 c. finely sliced green onions
1 (2.2 oz.) can sliced black olives, drained
1 c. (4 oz.) shredded Monterey Jack cheese

Directions

1

Combine beef, beans, oregano, cumin and garlic powder.
2

Place 4 uncooked noodles in bottom of a 9 x 13 x 2-inch baking dish. Spread 1/2 of the beef mixture over the noodles.
3

Top with 4 more noodles and remaining beef mixture. Cover with remaining noodles. Combine water with picante sauce. Pour over all. Cover tightly with foil. Bake at 350° for 1 1/2 hours or until noodles are tender.
4

Combine sour cream, onions and olives. Spoon over casserole. Top with cheese. Bake, uncovered, until cheese is melted (about 5 minutes).