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Wednesday, February 22, 2012

MEXICAN LASAGNA

1 pound lean ground beef
1 16 ounce can refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
12 dry lasagne 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

Preheat oven to 350F. In a large bowl, combine beef, beans, oregano, cumin, and garlic powder. Place 4 uncooked noodles in bottom of a 9 x 13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread remaining mixure over noodles and add 4 more noodles. Combine water and picante sauce. Pour evenly over top. Cover tightly with foil. Bake at 350F for 1 1/2 hours or until noodles are tender. Combine sour cream and olives. Spoon over casserole and top with jack and cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.

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