Mexican Lasagna
  • 1 1/2 LB ground beef
  • 24 oz refried beans
  • 1 medium yellow onion diced fine
  • 1 can green chiles, diced(optional)
  • 1 1/2 tsp ground cumin
  • 1 1/2tsp garlic powder
  • 16oz box lasagna noodles
  • 24oz jar picante sauce
  • 12oz water
  • 24oz sour cream
  • 1 1/2 lb monterey jack cheese, grated
  • 1 small bunch green onions chopped
  • 2 cans sliced ripe olives
  1. Do Not precook anything before assembling, it will cook through easily.
  2. If you like your "Mexican food" spicy use the Hot picante sauce as a lot of the heat will cook out. Using medium heat salsa will give you a finished product that is mild enough for just about anyone. Also you can increase or decrease green chiles based on heat desires.
  3. Preheat oven to 425 F. Mix ground beef, refried beans, diced onion, green chiles and dry spices in a large mixing bowl. Layer a 9X13X3 pan with one layer noodles, then put approximately one third of meat mix on top of noodles and spread smooth, repeat noodle and meat layers two more times and top off with another layer of noodles. Shake picante sauce well, dump entire bottle on top of meat mix and noodles, spread evenly. fill jar with 12 oz water shake well, and pour on top of salsa, mix with a fork and spread out evenly over lasagna. Cover with aluminum foil and bake for 90 minutes @ 425 F. Remove from oven, uncover do not discard foil yet. Spread sour cream evenly over entire lasagna, top with grated cheese, then put green onions and sliced olives on top of cheese. Recover with foil, put back in oven for 5 minutes. Remove and serve hot.