| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 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 |
| 2 |
c |
Sour cream |
| 3/4 |
c |
Sliced green onions |
| 1 |
sm |
Can sliced black olives |
| 1 |
c |
Shredded Monterey jack cheese |
INSTRUCTIONS
TOPPING
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.
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