Mexican Lasagna
2 pounds lean ground pork (beef may be substituted)
1 (16-ounce) can refried beans
2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 (8-ounce) package lasagna noodles, uncooked
21/2 cups salsa
21/2 cups water
1 (16-ounce) container sour cream
2 cups shredded Monterey Jack cheese
1/2 cup chopped green onions
1 (2.2-ounce) can sliced black olives
Mix uncooked ground pork, beans, and seasonings. Line bottom of 9x13x2-inch pan with uncooked lasagna noodles, spread half of meat mixture over noodles, make another layer of noodles and spread remaining meat mixture; if you have noodles left over, layer them on top.
Mix salsa and water; pour over casserole and cover tightly. Bake at 350° for 11/2 hours. Cover with sour cream and shredded cheese. Top with green onions and olives. Bake for 5 more minutes to melt cheese. Yields 12-14 servings.
Contributed by Canyon Echoes (Texas II)
The Recipe Hall of Fame Cookbook
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Death by Chocolate
1 (19.8-ounce) family-size fudge brownie mix
1/4 to 1/2 cup Kahlúa or coffee liqueur
3 (3.5-ounce) boxes chocolate mousse or milk chocolate pudding
8 Skor or Heath bars
1 (12-ounce) carton Cool Whip
Bake brownies according to directions on package. Cool. Punch holes in brownies with fork and pour Kahlúa over brownies.
Whip up chocolate mousse or pudding according to package directions. Break Heath bars into small pieces with hammer (in the wrapper). Break up half the brownies and place in the bottom of a large glass trifle dish. Cover with half the pudding, half the candy, and half the Cool Whip. Repeat layers.
Note: Instead of liqueur, you may substitute a mixture of 1 teaspoon sugar and 4 tablespoons black coffee.
Contributed by Covered Bridge Neighbors Cookbook (Missouri)
The Recipe Hall of Fame Cookbook
