Title: Mexican Lasagna
Categories: None
Yield: 1 Servings

1 1/2 lb Ground beef
1 lg Onion
1 cn Refried beans
16 Lasagna noodles, cooked
-according to package
-directions
2 ts Oregano
1 ts Ground cumin
3/4 ts Garlic powder
2 1/2 c Salsa
1 c Shredded Monterey jack
-cheese
1 c Shredded cheddar cheese

----------------------------------TOPPING----------------------------------
2 c Sour cream
3/4 c Sliced green onions
1 sm Can sliced black olives
1 c Shredded Monterey jack
-cheese

Brown ground beef and drain well. Chop 1 large onion and combine with
drained ground beef. Continue to brown until onion is translucent. Remove
from heat. Stir in beans, oregano, cumin, and garlic powder. Place 4
noodles in bottom of 9" x 13" pan (coated with non-stick spray). Spread 1/3
meat mixture over noodles, top with 1/3 cup shredded Monterey jack cheese +
1/3 cup shredded cheddar cheese. Pour 3/4 salsa over top of cheese.
Continue layering. Cover pan with foil and bake at 350 degrees for 1 hour.
Remove from oven and spread the following topping on top of lasagna. Return
the pan to the oven without covering for 15 minutes or until cheese is
melted:

Topping: Mix sour cream, onions, and olives.
Posted to rec.food.recipes by bur@urbaud.audit.uic.edu (Carol Burger) on
Apr 9, 1995.