Mexican Lasagne

Name: Mexican Lasagne
Ingredients: 10 oz. extra lean ground beef; 1 c. sliced zucchini; 1 c. chopped onion; 1/2 c. chopped red pepper; 1/2 c. chopped green pepper; 1 (15 oz.) can tomato sauce; 1 (8 oz.) jar picante sauce; 1 (15 oz.) can pinto beans, drained; 2 tsp. beef bouillon granules; 3/4 tsp. cumin; 3/4 tsp. salt; 1/2 tsp. oregano; 6 cooked lasagne noodles; 8 oz. Monterey Jack cheese, grated; 3/4 c. sour cream; 10 large ripe olives; nonstick Pam spray

17 ingredients

10 steps

Ingredients

10 oz. extra lean ground beef
1 c. sliced zucchini
1 c. chopped onion
1/2 c. chopped red pepper
1/2 c. chopped green pepper
1 (15 oz.) can tomato sauce
1 (8 oz.) jar picante sauce
1 (15 oz.) can pinto beans, drained
2 tsp. beef bouillon granules
3/4 tsp. cumin
3/4 tsp. salt
1/2 tsp. oregano
6 cooked lasagne noodles
8 oz. Monterey Jack cheese, grated
3/4 c. sour cream
10 large ripe olives
nonstick Pam spray

Directions

1

Cook ground meat, zucchini, onion and peppers in a large skillet until meat is browned and vegetables are tender.
2

Drain excess fat.
3

Add tomato sauce, picante sauce, pinto beans, bouillon granules, cumin, salt and oregano.
4

Simmer, uncovered, for 10 to 15 minutes, stirring occasionally.
5

Lightly spray a 9 x 13-inch baking dish with nonstick Pam spray.
6

Arrange as follows:
7

1/3 meat sauce, 3 lasagne noodles, 1/2 cheese, 1/3 meat, all sour cream, remaining noodles and remaining meat sauce.
8

Cover loosely with foil and bake at 375° for 30 minutes.
9

Sprinkle with remaining cheese and olives. Return to oven until cheese melts.
10

Yields 8 servings.