Mexican Lasagna

Monday night I made Mexican Lasagna for dinner.

I began by combining refried beans, uncooked ground beef and some spices.



I then covered the bottom of my glass 9x13 baking dish with uncooked lasagna noodles.



Then I spread half of the bean and meat mixture over the top of the noodles.

I then covered that with more noodles and more of the bean and meat mixture.

Next, I combined 2 cups of enchilada sauce with 2 cups of water,

and poured it over the top of the lasagna.

I then covered it tightly with aluminum foil and baked it for 1 1/2 hours at 350*

When it was finished baking, I took off the foil and added cheese to the top and then put the foil over the top lightly, so the cheese would melt.

Here is my completed plate:



I ate corn bread & corn with mine.  My husband just ate a lot of the lasagna.

So, overall I would say that the tally is:

Mexican Lasagna- A hit!! 

* The lasagna called for a sour cream mixture topping in addition to the cheese, but, my husband will not eat sour cream so I had to omit it.  I think the sour cream would have been a very yummy addition!!*