Mexican Lasagna I Recipe

Mexican Lasagna I Recipe

  • 1 pound lean ground beef
  • 1 (16 ounce) can refried beans
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 12 uncooked lasagna noodles
  • 2 cups water
  • 2 1/2 cups picante sauce
  • 2 cups sour cream
  • 2 (2 ounce) cans sliced black olives
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded Cheddar cheese
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
  3. Place 4 uncooked noodles in bottom of a 9×13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread with remaining mixure, and top with remaining noodles.
  4. In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
  5. Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
  6. Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.
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