My good friend and marvelous cook Sally Shire dropped by the office this afternoon to share this recipe. She is glad to share it with you as well, just in time for holiday gatherings!
Mexican Lasagna
1 lb. ground beef, browned
1 16 oz. can refried beans
2 teaspoons oregano
1 teaspoon ground cumin
¾ teaspoon garlic powder
12 lasagna noodles, uncooked
2 ½ cups water
2 ½ cups picante sauce or salsa
2 cups sour cream
¾ cup finely chopped green onions
1 can (2.2 oz) black olives, sliced
1 cup shredded Monterey Jack-mixed with Cheddar
Combine first 5 ingredients. Put four noodles in the bottom of 9 x 13 inch glass pan. Spread half of the meat mixture, top with four noodles, then remaining beef mixture, cover with noodles. Combine water and salsa – pour overall. Cover with foil, bake 350° for 1 ½ hours. Combine sour cream, onions, and olives. Spoon over casserole. Top with cheese and bake five minutes more until cheese melts. Allow to stand for about 20 minutes. Serve with shredded lettuce and chopped tomatoes on the side. I also put out salsa in a dish.
Enjoy.
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