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Pasta

Mexican Lasagna I

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Pasta: Mexican Lasagna I
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INGREDIENTS
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
DIRECTIONS
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
  3. 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.
  4. In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
  5. Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
  6. 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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