Mexican Lasagna

Cheri Clotiaux Stringer (originally from Liz Manning)

Yield: 12 servings

My friend and Birthday Club member, Liz Manning, prepared this for us when I had my foot surgery. I liked it so much I got the recipe from her. It’s really easy since you don’t have to pre-cook the lasagna noodles. (Aug 2008)

1 lb uncooked ground beef
1 can refried beans
2 tsp oregano
1 tsp cumin
3/4 tsp garlic powder
12 uncooked lasagna noodles
2 1/2 cups water
2 1/2 cups picante sauce
2 cups sour cream
3/4 cup green onions, diced
1 (2.2oz) can sliced black olives
1 cup shredded Monterrey Jack cheese

Optional Add-Ins: 1 (4oz) can diced green chiles, 3 Tbsp taco seasoning, 2 Tbsp hot sauce (Cholula or similar) 

Combine uncooked beef, beans and spices. Place 4 noodles in bottom of 9x13-inch pan. Spread 1/2 of mixture over noodles. Top with 4 more noodles and remaining beef mixture. Cover with remaining noodles. Combine water and picante sauce and pour over all. Cover and cook at 350˚F for 1 1/2 hours. Combine sour cream, onions and olives and spoon over top. Sprinkle shredded cheese over top of sour cream. Bake uncovered until cheese melts, about 5 minutes.

NOTE If freezing, save topping (sour cream, green onions and olives) for when you thaw and re-heat it.

Per serving: 325 calories, 14g fat(8g sat. fat), 57mg cholesterol, 473mg sodium, 30g carb, 3g fiber, 17g protein