Mexican Lasagna I

Mexican seasonings and refried beans are added to this lasagna. You don't even have to pre-cook the noodles, so it is faster to prepare than traditional lasagna.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 1 hr 50 mins
• Calories: 804 Calories

Ingredients

• 2 cups sour cream
• 2 cups water
• 1 pound lean ground beef
• ½ cup shredded Cheddar cheese
• 1 teaspoon garlic powder
• 1 (16 ounce) can refried beans
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• 1 ½ cups shredded Monterey Jack cheese
• 2 (2 ounce) cans sliced black olives
• 12 uncooked lasagna noodles
• 2 ½ cups picante sauce

Recipe Instructions

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.