Mexican Lasagna

By JimMac

Ingredients

• 1 lb. extra-lean ground beef
• 1 (16-oz.) can refried beans
• 2 t dried oregano
• 1 t ground cumin
• 3/4 t garlic powder
• 12 dry lasagna noodles
• 2-1/2 cups water
• 2-1/2 cups salsa
• 2 cups sour cream
• 3/4 cup chopped green onions
• 1 (2-oz.) can sliced black olives
• 1 cup shredded Pepper Jack cheese

Details

Servings 8

Preparation

Step 1

Method:

In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain well. In a large bowl, combine the cooked beef, refried beans, oregano, cumin nd garlic powder.

Place four of the uncooked lasagna noodles in the bottom of a 9x13-inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl and pour over all.

Cover tightly with foil. Bake at 350˚F for 1-1/2 hours, or until noodles are tender.

In a medium bowl, combine the sour cream, green onions and olives. Spoon over lasagna, and top with shredded cheese. Return to oven and bake for 5 to 10 minutes, until cheese melts.