INGREDIENTS:
| 1 | lb. | lean ground beef |
| 1/2 | lb. | ground pork |
| 1 | 16 oz. can | refried beans |
| 2 | tsp. | dried oregano |
| 1 | tsp. | ground cumin |
| 3/4 | tsp. | garlic powder |
| 12 | uncooked | lasagna noodles |
| 2 1/2 | cups | water |
| 2 1/2 | cups | picante sauce |
| 2 | cups | sour cream |
| 3/4 | cups | chopped green onions |
| 4 | oz. | shredded Monterey Jack cheese |
LET'S COOK!
Begin by browning beef and pork together. Drain fat and add refried beans, oregano, cumin and garlic powder. Stir the fool out of it and remove from heat. I hope you have a 13 in. x 9 in. x 2 in. baking pan and have pre-heated the oven to 350 degrees. Meanwhile... back at the baking pan, place four of the uncooked lasagna noodles in the bottom of the pan. Now deploy one-half of the meat mixture over these noodles. Top with four more noodles and then the remaining meat mixture. Superimposition the remaining four noodles atop our glorious creation. Now combine the water and the picante sauce and pour over all. Cover tightly with foil and bake about one and one-half (1-1/2) hours until noodles are tender. Now combine sour cream and onions and spoon over the casserole when it is done. Top with cheese and return to oven uncovered for about 5 minutes until cheese is melted.
CAREY DILLINGER 1994
Based on a recipe by Ellene Whitworth of Weatherford, Tx.
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