Mexican Lasagna

Contributor: Julie Liakos

1 lb browned ground beef
1 can (16 oz) refried beans
2 t oregano
1 t cumin
3/4 t garlic salt
2 c water
2 1/2 c picante sauce
2 c sour cream
3/4 c green onion, finely chopped
1 c shredded monterey jack cheese
1 c diced green chilis
12 uncooked lasagna noodles

 

  1. Combine beef, beans, oregano, cumin and garlic salt
  2. Place 4 noodles in bottom of 9 x 13 baking dish
  3. Spread 1/2 of mixture over noodles, top with 4 more noodles
  4. Spread 1/2 of mixture over noodles
  5. Combine water and picante sauce and pour over casserole
  6. Cover with foil and bake 1 1/2 hours at 350°
  7. Combine sour cream, onions and chilis
  8. Spoon over lasagna.
  9. Top with cheese
  10. Bake uncovered 5 minutes or until cheese is melted