Like Italian Lasagna? Try this Mexican version. For a real twist try Chicken instead of beef.
- 1 pound lean ground Beef or Bison (or 6 skinless Chicken Breasts diced)
- 1 can (16 oz) Refried Beans
- 2 teaspoons dried Oregano
- 1 teaspoon ground Cumin
- 2 teaspoons Red Chili Powder
- 3/4 teaspoon Garlic Powder
- 12 uncooked Lasagna Noodles
- 2 1/2 cups Water (can use less if salsa is watery)
- 2 1/2 cups Picante Sauce or Salsa
- 16 ozs Sour Cream (out here we have a great Mexican Sour Cream called Cacique)
- 3/4 cup fine sliced Green Onions
- 1 can (3 ozs) sliced Black Olives, drained (or blitz some whole olives in a food processor)
- 4 ozs Monterey Jack Cheese, shredded
Preheat oven 350F.
Combine meat, beans, oregano, cumin, chili powder and garlic powder. Place 4 uncooked noodles in the bottom of a 13x9x1 baking pan. Spread half of the meat mix on top of noodles. Place 4 more noodles on top of the meat mix. Spread the rest of the meat mix on the noodles. Cover with the remaining noodles. Combine the water and picante sauce. Pour over the layers of meat and noodles. Cover tightly with foil. Bake for 1 1/2 hours or until noodles are tender.
Mix sour cream, onions and black olives. Spoon over casserole and top with cheese. Bake uncovered for about 5 minutes until cheese is melted and slightly browned. Serves about 12.