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Mexican Lasagna I

By: Janae

"Fabulous recipe using picante sauce and uncooked noodles. This recipes is a family favorite!"

Rate/Review | Read Reviews (91)

What to Drink?
	Barbera
	Mangorita
	Beer

Prep Time:
10 Min

Cook Time:
1 Hr 40 Min

Ready In:
1 Hr 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
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.
In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
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.