RECIPE FROM "SANDY'S
Sandy's Mexican Lasagna
1 pound extra-lean ground beef
1 packet taco seasoning
1 (16-ounce) can refried beans
12 dry lasagna noodles, divided
1 cup shredded Cheddar cheese
2-1/2 cups water
2-1/2 cups your favorite salsa or picante
2 cups sour cream
1 cup green chopped onions
1 (2-ounce) can sliced black olives, drained
1 cup shredded Pepper Jack cheese, divided
1 large tomato, seeded and chopped
1 medium avacado, peeled, pitted, and chopped
Juice from one lemon
Preheat oven to 350 degrees.
In a large skillet, cook the ground beef with the taco seasoning over medium-high heat until evenly brown. Drain off excess fat.
In a large bowl, combine the cooked beef and refried beans.
Place four of the uncooked lasagna noodles in the bottom of a 9 x 13-inch baking dish. Spread half of the beef mixture over the noodles. Sprinkle half the Cheddar cheese over the beef mixture.
Top the cheese with 4 more uncooked noodles and the remaining half of the beef mixture. Sprinkle the other half of the Cheddar cheese over that. Top with the remaining 4 noodles. Combine the water with the salsa in a medium bowl, mix well, and pour the mixture over all.
Cover tightly with foil and bake at 350 degrees for 1 to 1-1/2 hours, or until noodles are tender.
Seed and chop one large tomato and set aside. Peel, pit, and chop one medium ripe avacado. Sprinkle avacado pieces with lemon juice.
In a medium bowl, combine the sour cream, green onions, tomatoes, avacado, and olives. Spoon over casserole and top with shredded Pepper Jack cheese. Return to the oven and bake an additional 5 to 10 minutes or until cheese is melted.
Sandy's Note: This is scrumptious! I serve it with a salad and garlic bread.