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Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from Hermesch Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Hermesch
Added: Sunday, March 22, 2009


1 1/2 lb. Ground Beef, browned
1 (16 oz.) can of refried beans
1/2 tsp. dried oregano
2 tsp. ground cumin
3/4 tsp. garlic powder
12 lasagna noodles, uncooked
2 1/2 c. water
1 (10 oz.) jar of salsa
2 c. sour cream
3/4 c. green onion, sliced
1 (2 1/4 oz.) can black olives
1/2 c. shredded Pepper Jack or Mexican Blend Cheese

Preheat oven to 350. Lightly spray 9x13 in. baking dish with non stick cooking spray. Combine browned ground beef, beans, oregano, cumin, and garlic powder. Place 4 lasagna noodles at the bottom of the pan. Spread half of the beef mixture over the noodles. Top with 4 more noodles and the remaining beef mixture. Place the remaining 4 noodles on top. Mix the water and salsa together and pour over the top layer. Cover with foil and bake for 1 1/2 hours or until the noodles are tender. Combine the sour cream, onions, and olives. Spoon over the casserole and top with the grated cheese. Bake uncovered until the cheese is melted. Remove and let stand for 10 minutes before serving.




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