Mexican Lasagna

This yummy Mexican Lasagna is a great twist on an old favorite and it's so easy, you don't even need to cook the noodles ahead of time!

-1 pound ground beef, cooked
-16 ounce can refried beans
-2 teaspoons oregano
-1 teaspoon cumin
-3/4 teaspoon garlic powder
-12 uncooked lasagna noodles
-2 1/2 cups water
-2 1/2 cups picante sauce or salsa
-2 cups (16 ounces) sour cream
-3/4 cup chopped green onion
-1 cup sliced black olives
-1 cup shredded Monterey Jack cheese

Place four of the uncooked lasagna noodles into the bottom of a 9x13 inch pan. Combine your cooked ground beef with the beans, oregano, cumin and garlic powder, and spread half of this mixture over the uncooked noodles. Layer another four of the lasagna noodles on top, then spread on the rest of the beef and bean mixture. Cover with the rest of the noodles.

Combine the water and picante sauce and pour over the top of the noodles. Cover with tin foil and bake at 350 degrees for 1 1/2 hours.

Next, pull the lasagna out of the oven. Combine sour cream, onion and olives and spoon on top of the lasagna. Top with cheese and put it back in the oven until the cheese melts, about another 5 minutes.

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