A different twist on lasagna! Easy to make!
Ingredients
- extra-lean ground beef: 1 pound
- refried beans: 1 can (16 ounce can)
- oregano: 2 tsp (dried)
- ground cumin: 1 tsp
- garlic powder: 0.75 tsp
- dry lasagna noodles: 12 piece
- ½ cups water: 2 piece
- ½ cups salsa: 2 piece
- sour cream: 2 cups
- green onions: 0.75 cup (chopped)
- black olives: 1 can (2 ounce can, sliced)
- pepper jack cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
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Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
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Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
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In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.
