Ingredients
- 1 lb. lean ground beef
- 2 tsp. dried oregano
- 3/4 tsp. garlic powder
- 2 1/2 cups water
- 2 cups (16 oz.) sour cream
- 1 can (2.2 oz.) sliced black olives, drained
- 1 can (16 oz.0 refried beans
- 1 tsp. ground cumin
- 12 uncooked lasagna noodles
- 2 1/2 cups salsa or picante sauce
- 3/4 cups finely sliced green onions
- 1 cup (8 oz.) shredded Monterey Jack cheddar cheese
Preparation
Step 1
Preheat oven to 350 degrees.
Combine beef, refried beans, oregano, cumin and garlic powder in a bowl.
Place 4 uncooked lasagna noodles in the bottom of a 13" x 9" x 2" baking dish.
Spread 1/2 the beef mixture over the noodles.
Top with 4 noodles, and the remaining beef mixture.
Cover with the remaining 4 noodles.
Combine water and salsa (or picante sauce), and pour over all covering the top layer.
Cover tightly with aluminum foil, and bake for 1 1/2 hrs. or until noodles are tender.
Remove casserole from oven and gently lift off aluminum foil.
Combine sour cream, green onions and olives in a small bowl, and spoon mixture over the casserole.
Top with the shredded cheese, and bake UNCOVERED for about 5 minutes, or until cheese has melted.
Remove from oven, and let set 10-15 minutes before serving.
Yields 12 servings.