Week #10 Mexican Lasagna

The weekly recipe 

Week #10
This recipe is a family favorite of ours.  It has been a favorite of ours since.....well....I can't remember.  Very easy.....kid favorite....when the kids come home, it is always requested!!!!!!

Mexican Lasagna 
1 1/2 Lb Lean Ground Beef 
2 tsp Oregano* 
1 tsp Cumin*
3/4 tsp Garlic Powder*
2   16oz cans Refried Beans
12 Lasagna Noodles (don't bother to cook....use 'em dry)
2 1/2 C Salsa
2 1/2 C water
2 C Sour Cream*
3/4 C finely chopped green onions (use those tops too)*
1 can chopped Olives
1 C shredded Colby-Jack Cheese*  (buy on sale and freeze...store dehydrated also!)
Combine: 
beef, oregano, cumin and garlic powder.  Brown in frying pan.  Drain off fat and add the refried beans.
Place: 
4 dry lasagna noodles in 9 x 13 pan.  Spread 1/2 of beef mixture on top.  Place 4 more noodles on top.  Put remaining beef mixture in.  Top with 4 more noodles
Combine:   
salsa and water.  Pour over all.  Cover tightly with foil and bake at 350 for 45min to 1 hr or until noodles are tender. 
While baking:    
combine sour cream, green onions and olives.  When casserole is done, spoon this mixture over casserole and top with shredded cheese.  Bake uncovered about 10 min.
*pantry items normally on hand in pantry/freezer 
Additional notes: 
I pressure can hamburger as well as storing it in the freezer and having dehydrated. 
You can use canned refried beans, make your own or use dehydrated
The green onions dehydrate beautifully.....try it!
Dehydrated cheese & Dehydrated sour cream may be substituted according to need.

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Shopping List for 5 meals  "Mexican Lasagna"  5 ---1  1/2 Lb packages of Ground Beef 10 cans Refried Beans 5 boxes Lasagna Noodles 5 jars Salsa 5 sm cans chopped Olives   *pantry items needed

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MEXICAN LASAGNA (box label) You will need : box of Lasagna 2 cans Refried Beans Jar Salsa can of Olives *pantry items