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Mexican Lasagna  Recipe

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This recipe for Mexican Lasagna , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Sieferman
Added: Wednesday, March 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb lean ground beef, raw
1 c (16 oz) refried beans
2 tsp dried oregano
1 tsp ground cumin
3/4 tsp garlic powder
12 uncooked lasagna noodles
2 1/2 c water
2 1/2 c Picante sauce or salsa
2 c (16 oz) sour cream
3/4 c finely sliced green onions
1 can (2.2 oz) sliced black olives, drained
1 c (4 oz) shredded Monterey jack cheese

Directions:
Directions:
Combine raw beef, beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in the bottom of a 13 x 9 x 2 in baking pan. Spread half the beef mixture over the noodles. Top with four more noodles and the remaining beef mixture. Cover with remaining noodles. Combine water and Picante sauce. Pour over all. Cover tightly with foil; bake at 350 degrees for 1 1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole; top with cheese bake, uncovered, until cheese is melted, about 5 minutes.

Number Of Servings:
Number Of Servings:
12

 

 

 

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