Mexican Lasagne

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 16 ounces lasagna noodles, uncooked
• 16 ounces refried beans, i usually use low-fat or fat free
• 1 lb lean ground beef, uncooked, i usually use ground round
• 2 tablespoons ground oregano, i don't use due to a severe allergy
• 1/4 ounce taco seasoning mix, i use low sodium when i can find it
• 28 ounces picante sauce or 28 ounces salsa
• 28 ounces water
• 2 cups monterey jack cheese, shredded
• 16 ounces sour cream, i use low fat
• 4 green onions, chopped
• 1/2 cup sliced black olives

Recipe

• 1 mix beans, uncooked meat, oregano, 1/2 pack of taco seasoning and 1/2 cup picante sauce in a bowl.
• 2 spray a 13 x 9 pan with cooking spray.
• 3 place 1/3 lasagna noodles in pan.
• 4 spread 1/2 meat mixture on top.
• 5 top with 1/3 noodles.
• 6 spread with remaining meat mixture.
• 7 cover with last 1/3 of noodles.
• 8 mix picante sauce, water, remaining taco seasoning mix and pour evenly over noodles.
• 9 cover tightly with aluminum foil.
• 10 i put my pan on a cookie sheet in case of boil overs.
• 11 bake at 350 degrees for 1 hour and 15 minutes.
• 12 mix sour cream, shredded cheese, green onions and olives together.
• 13 spread on top of pasta.
• 14 cover again and bake for 15 more minutes.
• 15 remove from oven and let cool for 15 minutes before serving.