Hometown Recipes for the Holidays/2007

Mexican Lasagna
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
1-1/2 pounds ground beef, browned one 16-ounce can refried beans 1/2 teaspoon dried oregano
2 teaspoons ground cumin 3/4 teaspoon garlic powder 12 uncooked lasagna noodles
2-1/2 cups salsa 2 cups sour cream 3/4 cup sliced green onions
one 2-ounce can sliced black olives 1/2 cup shredded Mexican-style cheese



1 Preheat the oven to 350 F. Lightly spray a 13x9-inch baking dish with nonstick cooking spray.
2 Combine the browned beef, beans, oregano, cumin, and garlic powder in a bowl; mix well.
3 Place 4 lasagna noodles in the bottom of the baking dish. Spread half of the beef mixture over the noodles. Top with 4 more noodles and the remaining beef mixture. Cover with the remaining noodles.
4 Combine 2-1/2 cups water and the salsa in a bowl. Pour over the noodles. Cover with foil and bake for 1-1/2 hours, or until the noodles are tender.
5 Combine the sour cream, green onions, and olives. Spoon over the casserole and top with the cheese. Return to the oven and bake, uncovered, until the cheese melts. Let stand to set before serving.

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