"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Lasagna Recipe

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

Teressa Johnson Eyler
Added: Sunday, May 17, 2009


1 lb. ground beef
1 (16 oz.) can refried beans
2 t. dried oregano
1 t. ground cumin
3/4 t. garlic powder
12 uncooked lasagna noodles
2 1/2 c. water
2 1/2 c salsa
2 c. sour cream
3/4 c. finely sliced green onions
1 (2.2 oz.) can sliced black olives
1 c. shredded Monterey Jack cheese

Combine beef, beans, oregano, cumin and garlic powder. Place 4 noodles in the bottom of a 9x13 baking pan. Spread half the beef mixture over the noodles. Add cheese on top of beef mixture. Repeat layering. Mix water and salsa together and pour over top. Cover tightly. Bake at 350 for 1 1/2 hours. Top with sour cream, olives, and onions.




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