Mexican Lasagna

By KDCooks

Ingredients

• 1 pound extra 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 or salsa
• 2 cups light sour cream
• 1 (2 ounce) cans sliced black olives
• 3/4 cup green onions, chopped
• 1 cup shredded Pepper Jack cheese
• 1/2 cup shredded Sharp Cheddar cheese

Details

Servings 9

Preparation

Step 1

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

In skillet, brown ground beef over med-high heat. Drain fat.

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

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.

In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
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.