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Mexican Lasagna Recipe

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

Beth Pieper Gentry


1 lb. ground beef
2 1/2 cups salsa
1 can refried beans
2 cups sour cream
2 tsp. dried oregano
3/4 cup onion finely sliced
1 tsp. ground cumin
1 cup sliced black olives, drained
3/4 tsp. garlic powder
12 uncooked lasagna noodles
1 cup shredded Monterey Jack cheese
2 1/2 cups water

Cook beef, oregano, garlic powder and cumin until done. Combine beef mixture and beans in a bowl. Place 4 of the uncooked lasagna noodles in the bottom of a 9x13 baking dish. Spread half of the beef mixture over the noodles. Top with 4 more noodles and the remaining mixture. Cover with the remaining noodles. Combine water and salsa. Pour over all. Cover tightly with foil. Bake @350 degrees for 1 1/2 hours, or until noodles are tender. Combine sour cream, onion, and olives. Spoon over casserole and top with cheese. Bake uncovered until cheese is melted.




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