Mexican Lasagna with Noodles You Have To Try

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Mexican Lasagna with Noodles

"A extraordinary twist on lasagna! Easy to make!"

Ingredients :

1 pound more-lean floor pork
1 (16 ounce) can refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
three/four teaspoon garlic powder
12 dry lasagna noodles
2 half cups water
2 1/2 cups salsa
2 cups bitter cream
three/four cup chopped inexperienced onions
1 (2 ounce) can sliced black olives
1 cup shredded Pepper Jack cheese

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H

In a large skillet, cook the floor red meat over medium-excessive warmth till evenly brown. Drain off extra fats. In a large bowl, integrate the cooked pork, refried beans, oregano, cumin and garlic powder.
Place 4 of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of of the pork mixture over the noodles. Top with 4 extra raw noodles and the last 1/2 of the pork combination. Cover with ultimate noodles. Combine the water and the salsa in a medium bowl, and pour over all.
Cover tightly with foil. Bake at 350 degrees F (175 tiers C) for 1 half hours, or until noodles are gentle.
In a medium bowl, integrate the sour cream, inexperienced onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for a further 5 to ten mins, or till cheese is melted.

Notes :

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