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Mexican Lasagna- Altered

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Recipe Cooking TimePreparation15 minutes
Cooking1 hours
Ready In1 hours
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Ingredients

1 1/2 pounds ground beef, lean
1 large onion chopped
1 can refried beans fat free
16 lasagna noodles cooked and drained
2 teaspoons oregano
1 teaspoon cumin ground
3/4 teaspoon garlic powder
2 1/2 cups salsa (old el paso thick 'n chunky), + 1/2 cup
1 1/2 cups monterey jack cheese
1 1/2 cups cheddar cheese
2 cups sour cream, light
3/4 cup scallions, spring or green onions sliced, optional
1 small can black olives sliced
1-2 cups monterey jack cheese
1/2 - 1 teaspoon seasoning salt (taco house seasoning salt)

Directions

Brown ground beef in nonstick skillet, or using 1 Tablespoon olive oil, and drain well.

Add onion and continue to cook until onion is translucent.

Remove from heat.

Stir in beans, salsa, oregano, cumin and garlic powder.

Place 4 noodles in the bottom of a 13x9x2 inch baking pan coated with non stick spray or lightly greased.

Combine 1 1/2 cups Monterey jack with 1 1/2 cups cheddar.

Spread 1/3 meat mixture over noodles, top with 1 cup Jack/Cheddar cheese mix.

Continue layering, ending with a layer of noodles.

Cover pan with foil and bake at 350 degrees for 1 hour.

Combine sour cream, onions, olives, Taco House seasoning, 1/2 of the remaining Monterey Jack cheese, and 1/2 cup salsa.

Remove pan from oven and top with sour cream mixture.

Sprinkle with remaining cheese and return to oven without covering for 15 to 20 minutes, or until cheese is melted.

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****

Barbecued Chicken

real good but add a tsp of paprika