Mexican Lasagna
  • 1 pound lean ground beef
  • 1 can (16oz.) refried beans
  • 2 tsp. dried oregano
  • 1 tsp. ground cumin
  • 2 cups (16oz.)sour cream
  • 1 can (2,2oz) sliced black olives, drained
  • 1 cup (4oz.) shredded Monterey Jack cheese
  • 3/4 tsp. garlic powder
  • 12 uncooked lasagna noodles
  • 2 1/2 cups water
  • 2 1/2 cups piacante sauce or salsa (I use mild)
  • 3/4 cup finely sliced green onion.
  1. In a large bowl combine beef, beans, oregano, cumin and garlic powder.
  2. Place 4 of the uncooked noodles in the bottom of a 9x13x2 baking pan. Spread half of the meat mixture over the noodles. Top with 4 more noodles and the remaining beef mixture. Cover with remaining noodles. Combine water and salsa. Pour over top of lasagna. Cover tightly with foil and bake at 350 degrees for 1 1/2 hours, or until noodles are tender.
  3. Combine sour cream, onions and olives. Spoon over casserole. Top with cheese. Bake uncovered until cheese is melted, about 5 minutes.
One of our favorites!