Mexican Lasagna

By á-8031

Ingredients

• 1 lb ground meat
• 1 16 oz can refried beans
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp garlic powder
• 12 uncooked lasagna noodles
• 1 cup water
• 2 1/2 cups picanta sauce
• 2 cups sour cream
• 2 2 oz cans sliced black olives
• 1 1/2 cups shredded monterrey jack cheese
• 1/2 cup shredded cheddar cheese
• corn

Preparation

Step 1

heat oven to 350 degrees

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

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

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

Bake 1 1/2 hours in oven or until noodles are tender.

Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Chedder cheese. Bake uncovered until cheese melts, about 10-15 minutes.