Mexican Lasagna

Ingredients

• 1-1/2 lbs. ground beef
• 2 cans refried beans
• 4 to 6 lasagna noodles
• 8 oz of Monterey Jack cheese, grated
• 1 can mild Rotel tomatoes (diced tomatoes and peppers)
• 1 15 oz can tomato puree
• 1 8 oz can of tomato sauce
• 1 medium green pepper (optional)
• 1 medium onion, chopped
• 1 T chili powder
• 2 T taco powder
• 1 T cumin
• 1 T oregano

Directions

Boil noodles according to directions.

In a large skillet, cook hamburger, onions, and peppers until the
hamburger is done. Drain return to skillet and add seasonings and rest
of ingredients except refired beans and cheese. Simmer for 30 minutes.

In a lasagna dish, put some of the mixture (1/3) on the bottom of the
dish and place first row of noodles. Then put refried beans (all), 1/3
of mixture and 1/2 of the cheese. Top with another layer of noodles,
the rest of the mixture, and then the rest of the cheese.

Put in oven at 400 degrees and bake for 30 minutes or until hot and
bubbly and cheese is light brown. Let stand for a few min so you can
cut into servings.