Really Good Mexican Lasagna

Prep Time About 25 minutes minutes

Ingredients:

2 packages (9 oz. each) Worthington Diced Chik
1 can (16 oz.) fat-free refried beans
2 teaspoons ground oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1/2 cup water
12 uncooked lasagna noodles
2 1/2 cups hot water
2 1/2 cups chunky picante sauce
2 cups fat-free sour cream
3/4 cup sliced green onions
1 can (2 oz.) sliced black olives
1/2 cup Monterey Jack cheese, shredded
1/2 cup fat-free Cheddar cheese, shredded

Directions:

1. Chop or crumble WORTHINGTON DICED CHIK into small bits. Combine chopped
patties, beans, spices and 1/2 cup water.

2. Spray 9 x 13 x 2-inch baking dish with non-stick cooking spray. Place 4
uncooked lasagna noodles in bottom of baking dish. Spread 1/2 of prepared
mixture from above over noodles. Repeat ending with noodles on top.

3. Pour hot water and picante sauce over noodles and cover with aluminum
foil. Bake at 350° F for 1 1/2 hours.

4. Combine sour cream and green onions. Spread over top of casserole.
Sprinkle with cheeses and top with olives. Return uncovered to oven until
cheese is melted (5-10 minutes).

Servings: 12