Mexican Lasagne

In honor of Cinco de Mayo, I thought that I would post a delicious dish that would be perfect for any fiesta.  You're going to like this one!  ¡Ole!

Ingredients:


1½ lbs. lean ground beef
salt and pepper, to taste
2 - 16oz. cans refried beans
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
12 lasagne noodles
2 - 16oz. bottles of taco sauce
2 c. sour cream
3/4 c. finely chopped green onion
2 - 3.8oz. cans sliced black olives, drained
½ c. sliced green olives, drained
2 - 8oz. packages shredded monterrey jack cheese
4½ oz. can green chiles, drained
3/4 c. finely chopped green onions
4 T. vegetable oil



In a 4 quart pot filled with cold water, lightly salted, an 4 T. oil, bring to a boil.  Add 12 lasagne noodles.  Cook until al dente.  Noodles will continue cooking once baked.  Remove from water and place on cookie sheet, placing plastic wrap between layers of noodles, so they do not stick together.

In a large skillet, brown ground beef.  Stir until crumbly, then remove from pan.  Drain any excess grease.  Return beef to skillet.  Add cans of refried beans, oregano, cumin, chiles, bottles of taco sauce, and garlic powder.  Simmer for ten minutes.  Remove from heat and allow to cool slightly.

 

In a 9x13 inch baking pan, spray non-stick coating to keep food from sticking to the pan.  Spoon a layer of the beef, bean and sauce mixture to the bottom of the dish.  Place four cooked lasagne noodles on top of mixture.  Add another layer of the beef, bean, and sauce mixture.  Spread a half cup of the shredded cheese over layer.  Add some of the black and green olives to the layer.

Begin again, adding a layer of noodles, followed by beef, bean, sauce mixture, then cheese, then olives.  Top with the last four lasagne noodles, then pour more beef, bean and sauce mixture.  Cover with foil and bake at 350º for one hour.

 

Mix sour cream, green onions and remaining olives in a bowl. 

 
Remove lasagne from the oven after one hour.  Spoon sour cream mixture over lasagne and sprinkle with remaining cheese.  Bake uncovered for an additional half hour or until cheese brown and bubbly.

This recipe yields 12 servings.