Mexican Lasagna
Recipe from: Connie Johnson

This is a great recipe... simple, yet your guest would never suspect it is as easy as it is. I used to make it for JourneyMakers in the early days when the group was small. Everything cooks in one dish. How much easier can you get than that.

1 lb. hamburger – raw
16 oz. can refried beans
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. garlic powder
12 uncooked lasagna noodles
2 cups water
2 ½ cups Picante sauce
2 cups sour cream
Sliced black olives (optional)
1 ½ cups shredded Monterey Jack cheese
½ cup shredded cheddar cheese

Preheat oven to 350%

In large bowl combine hamburger, beans, oregano, cumin, and garlic powder. Place 4 uncooked noodles in bottom of 9 x 13 pan. Spread half of beef mixture over noodles. Top with 4 uncooked noodles. Spread remaining beef mixture over noodles and layer with 4 more uncooked noodles.

Combine water with Picante sauce. Pour evenly over top. Cover tightly with foil. Bake at 350% for 1 ½ to 2 hours - until noodles are tender.

Combine sour cream and olives and spoon over casserole. Then top with cheeses. Bake uncovered for 5 to 10 minutes until cheese melts.