Mexican Lasagna
- 11⁄2 pounds ground beef, browned
- One 16- ounce can refried beans
- 1⁄2 teaspoon dried oregano
- 2 teaspoons ground cumin
- 3⁄4 teaspoon garlic powder
- 12 uncooked lasagna noodles
- 21⁄2 cups salsa
- 2 cups sour cream
- 3⁄4 cup sliced green onions
- One 2- ounce can sliced black olives
- 1⁄2 cup shredded Mexican- style cheese
Instructions:
We think it tastes just as good without all the steps of noodle preparation.
- Preheat the oven to 350°F. Lightly spray a 13 × 9- inch baking dish with nonstick cooking spray.
- Combine the browned beef, beans, oregano, cumin, and garlic powder in a bowl; mix well.
- Place 4 lasagna noodles in the bottom of the baking dish. Spread half of the beef mixture over the noodles. Top with 4 more noodles and the remaining beef mixture. Cover with the remaining noodles.
- Combine 21⁄2 cups water and the salsa in a bowl. Pour over the noodles. Cover with foil and bake for 11⁄2 hours, or until the noodles are tender.
- Combine the sour cream, green onions, and olives. Spoon over the casserole and top with the cheese. Return to the oven and bake, uncovered, until the cheese melts. Let stand to set before serving.