Recipe Archives->Pasta Lasagna->Mexican 01

Mexican Lasagna

1 1/2 lb. ground beef
1 large onion
1 can refried beans
16 lasagna noodles, cooked according to package directions
2 tsp. oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
2 1/2 cups salsa
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese

Brown ground beef and drain well.  Chop 1 large onion and combine
with drained ground beef.  Continue to brown until onion is
translucent.  Remove from heat.  Stir in beans, oregano, cumin,
and garlic powder.  Place 4 noodles in bottom of 9" x 13" pan
(coated with non-stick spray).  Spread 1/3 meat mixture over noodles,
top with 1/3 cup shredded Monterey jack cheese + 1/3 cup shredded
cheddar cheese.  Pour 3/4 salsa over top of cheese.  Continue
layering.  Cover pan with foil and bake at 350 degrees for 1 hour.
Remove from oven and spread the following topping on top of lasagna.
Return the pan to the oven without covering for 15 minutes or until
cheese is melted.


Topping:

2 cups sour cream
3/4 cups sliced green onions
1 small can sliced black olives
1 cup shredded Monterey jack cheese

Mix sour cream, onions, and olives.

Printable version: mexican01.txt.