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Pasta

Mexican Lasagna I

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Pasta: Mexican Lasagna I

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Servings: 6

lean ground beef

refried beans

dried oregano

ground cumin

garlic powder

uncooked lasagna noodles

water

picante sauce

sour cream

sliced black olives

shredded Monterey Jack cheese

shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
Place 4 uncooked noodles in bottom of a 9x13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread with remaining mixure, and top with remaining noodles.
In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.

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