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.
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.
In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese.
To Freeze: Freeze in oven ready container.
To Reheat: Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
*If using no-bake noodles, do not cover dish with foil to allow water to boil off.
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Mon, 09 February 2004 00:51
Mexican Lasagna
Re: Mexican Lasagna