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Mexican Lasagne
1 lb ground beef
16 oz refried beans
2 tsp oregano
1 tsp ground cumin
3 clove garlic
12 lasagne noodles
2 1/2 cup water
2 1/2 cup picante sauce or salsa
2 cup sour cream
3/4 cup finely chopped onions
1 small can sliced olives
1 cup shredded Monterey Jack (or Cheddar cheese)
Combine beef, beans oregano, cumin and garlic, place a layer of
noodles in the bottom of a 9 x13 pan, spread 1/2 beef mixture over
noodles, then a layer of noodles, layer of beef, and layer of
noodles. Combine water, picante sauce, and pour over the whole
thing cover with foil, back 350 F for 1 1/2 hours or until noodles
are tender. Combine sour cream, olives and onions, spread over
top, then top with cheese and bake until noodles are melted.
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Mexican Lasagna 04