Mexican Lasagne

• 10 oz. extra lean ground beef
• 1 c. sliced zucchini
• 1 c. chopped onion
• 1/2 c. chopped red pepper
• 1/2 c. chopped green pepper
• 1 (15 oz.) can tomato sauce
• 1 (8 oz.) jar picante sauce
• 1 (15 oz.) can pinto beans, drained
• 2 tsp. beef bouillon granules
• 3/4 tsp. cumin
• 3/4 tsp. salt
• 1/2 tsp. oregano
• 6 cooked lasagne noodles
• 8 oz. Monterey Jack cheese, grated
• 3/4 c. sour cream
• 10 large ripe olives
• nonstick Pam spray

1. Cook ground meat, zucchini, onion and peppers in a large skillet until meat is browned and vegetables are tender.
2. Drain excess fat.
3. Add tomato sauce, picante sauce, pinto beans, bouillon granules, cumin, salt and oregano.
4. Simmer, uncovered, for 10 to 15 minutes, stirring occasionally.
5. Lightly spray a 9 x 13-inch baking dish with nonstick Pam spray.
6. Arrange as follows:
7. 1/3 meat sauce, 3 lasagne noodles, 1/2 cheese, 1/3 meat, all sour cream, remaining noodles and remaining meat sauce.
8. Cover loosely with foil and bake at 375u0b0 for 30 minutes.
9. Sprinkle with remaining cheese and olives. Return to oven until cheese melts.
10. Yields 8 servings.

extra lean ground beef, zucchini, onion, red pepper, green pepper, tomato sauce, picante sauce, pinto beans, beef bouillon granules, cumin, salt, oregano, noodles, cheese, sour cream, olives, nonstick pam spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577955 (may not work)