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. salsa
- 2 C. sour cream
- 3/4 C. finely sliced green onions
- 1 2.2-oz. can sliced black olives, drained
- 1 C. shredded Monterey Jack cheese
Directions
Brown beef and combine with beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in the bottom of a 13x9-inch ungreased baking pan. Spread half the beef mixture over the noodles. Top with four more noodles and the remaining beef mixture. Cover with remaining noodles. Combine water and salsa. Pour over all. Cover tightly with foil; bake at 350 degrees for 1 1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole; top with cheese. Bake uncovered until cheese melts, about 5 minutes.


