Mexican Lasagna I

Name: Mexican Lasagna I
Ingredients: 1 pound lean ground beef; 1 (16 ounce) can refried beans; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 12 uncooked lasagna noodles; 2 cups water; 2 1/2 cups picante sauce; 2 cups sour cream; 2 (2 ounce) cans sliced black olives; 1 1/2 cups shredded Monterey Jack cheese; 1/2 cup shredded Cheddar cheese

12 ingredients

6 steps

Ingredients

1 pound lean ground beef
1 (16 ounce) can refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
12 uncooked lasagna noodles
2 cups water
2 1/2 cups picante sauce
2 cups sour cream
2 (2 ounce) cans sliced black olives
1 1/2 cups shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
3

Place 4 uncooked noodles in bottom of a 9x13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread with remaining mixure, and top with remaining noodles.
4

In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
5

Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
6

Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.