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 Mexican Lasagna

serves 12

This recipe comes from Sallie Nieberg, a daily recipe subscriber. Mexican Lasagna is easy to make and is a big hit with her family and at potluck suppers.

1 pound lean ground beef
1 can (16oz.) refried beans 
2 tsp. dried oregano
1 tsp. ground cumin
2 cups (16oz.)sour cream 
1 can (2,2oz) sliced black olives, drained
1 cup (4oz.) shredded Monterey Jack cheese
3/4 tsp. garlic powder
12 uncooked lasagna noodles
2 1/2 cups water
2 1/2 cups piacante sauce or salsa (I use mild)
3/4 cup finely sliced green onion.

In a large bowl combine beef, beans, oregano, cumin and garlic powder.
Place 4 of the uncooked noodles in the bottom of a 9x13x2 baking pan. Spread half of the meat mixture over the noodles. Top with 4 more noodles and the remaining beef mixture. Cover with remaining noodles. Combine water and salsa. Pour over top of lasagna. Cover tightly with foil and bake at 350 degrees for 1 1/2 hours, or until noodles are tender.

Combine sour cream, onions and olives. Spoon over casserole. Top with cheese. Bake uncovered until cheese is melted, about 5 minutes. 

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