Mexican Lasagne

1. 1

   Cook ground meat, zucchini, onion and peppers in a large skillet until meat is browned and vegetables are tender.

2. 2

   Drain excess fat.

3. 3

   Add tomato sauce, picante sauce, pinto beans, bouillon granules, cumin, salt and oregano.

4. 4

   Simmer, uncovered, for 10 to 15 minutes, stirring occasionally.

5. 5

   Lightly spray a 9 x 13-inch baking dish with nonstick Pam spray.

6. 6

   Arrange as follows:

7. 7

   1/3 meat sauce, 3 lasagne noodles, 1/2 cheese, 1/3 meat, all sour cream, remaining noodles and remaining meat sauce.

8. 8

   Cover loosely with foil and bake at 375u00b0 for 30 minutes.

9. 9

   Sprinkle with remaining cheese and olives. Return to oven until cheese melts.

10. 10

    Yields 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.