Friday, August 27, 2010

FREEZER FOOD TIME



MEXICAN LASAGNA

I have this one all ready to go in the freezer...for those super busy days, late school days, busy with baby days, or just a day I don't feel like cooking...an nice meal is ready to go!!


Ingredients:
1 pound lean ground beef
1 can refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
12 uncooked lasagna noodles 2 cups water
2 1/2 cups picante sauce
2 cups sour cream
1 1/2 cups shredded Monterey Jack Cheese
1/2 cup shredded Cheddar cheese


1. Preheat oven to 350 degrees F


2. In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
3. Place 4 uncooked noodles in bottom of a 9x13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread with remaining mixure, and top with remaining noodles.
4. In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
5. Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
6. Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes






You can change out the Lasagna Noodles for Soft Taco Shells or soft Corn Torillas.
We prefer the soft taco shells, they bake up really nice.




You can also exchange the ground beef for ground turkey or chicken....
we do that alot too :)
**If you use lasgana noodles, choose the WHOLE WHEAT ones...they are better for you!!

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