Mexican Lasagna I Recipe

Ingredients
<br>- 1 pound lean ground beef
<br>- 1 (16 ounce) can refried beans
<br>- 2 teaspoons dried oregano
<br>- 1 teaspoon ground cumin
<br>- 1 teaspoon garlic powder
<br>- 12 uncooked lasagna noodles
<br>- 2 cups water
<br>- 2 1/2 cups picante sauce
<br>- 2 cups sour cream
<br>- 2 (2 ounce) cans sliced black olives
<br>- 1 1/2 cups shredded Monterey Jack cheese
<br>- 1/2 cup shredded Cheddar cheese
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
<br>step 3: Place 4 uncooked noodles in bottom of a 9x13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread with remaining mixure, and top with remaining noodles.
<br>step 4: In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
<br>step 5: Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
<br>step 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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Ingredients
- 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

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
step 3: Place 4 uncooked noodles in bottom of a 9x13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread with remaining mixure, and top with remaining noodles.
step 4: In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
step 5: Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
step 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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