Mexican Lasagna

By ezunich

Ingredients

• 1 lb lean ground beef (don't brown meat)
• 1 can (16 oz.) refried beans (I use the beans mixed with chilies)
• 2 tsp dried oregano
• 1 tsp ground cumin
• 3/4 tsp garlic powder
• 12 UNCOOKED lasagna noodles
• 2 1/2 cup water ~
• 2 1/2 cup picante or salsa (1/2 hot 1/2 mild)
• 2 cups sour cream
• 3/4 cup finely sliced green olives
• 1 can (4-5 oz.) sliced black olives - drained
• 2 cups or more shredded Monterey Jack cheese

Details

Servings 12

Preparation

Step 1

For sauce, mix together the picante and water together.

Combine beef, beans, oregano, cumin and garlic powder. Place 4 UNCOOKED lasagna noodles in the bottom of a 13x9x2 baking pan or dish. Spread 1/2 of the beef mixture over the noodles. Top with 1/3 of shredded cheese. Place 4 more noodles on top of cheese, spread remaining meat on noodles, then shredded cheese again. Cover with remaining noodles: Combine water and sauce and pour over all. Cover tightly with foil and bake at 350° 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 is melted, about 5
minutes.