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Mexican Lasagna
ms cesar posted| 11-20-99 1:00 PM
Mexican Lasagna
1 lb. ground beef, or ground turkey
1 can (16 oz.) refried beans
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
12 uncooked lasagna noodles
1 1/2 cup water
2 1/2 cup salsa
2 cups sour cream
3/4 cup finely sliced green onions
1 can (2.2 oz) sliced black olives, drained
1 cup (4 oz.) shredded Monterey Jack and/or Cheddar cheese
Preheat oven to 350° F.
Combine beef, beans, oregano, cumin, garlic powder.
Place 4 of lasagna noodles in bottom of a 13x9x2 inch pan. Spread half meat mixture over noodles. Top with 4 more noodles and remaining meat mixture. Cover with remaining noodles.
Combine water and salsa. Pour over all.
Cover tightly with foil; bake at 350 degrees for 1 1/2 hours or until noodles are tender.
Combine sour cream, onions, and olives. Spoon sour cream over casserole; top with cheese. Bake uncovered until cheese is melted about 5 minutes.
Note: Can add a can of corn and a can of black beans to meat and make a larger dish, with more noodles of course. Its great and leftovers reheat nicely in microwave. Didn't believe you didn't have to precook anything when I first read this recipe, but its true!
