Mexican Lasagne - cooking recipe

Ingredients

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

Preparation

Cook ground meat, zucchini, onion and peppers in a large skillet until meat is browned and vegetables are tender.
Drain excess fat.
Add tomato sauce, picante sauce, pinto beans, bouillon granules, cumin, salt and oregano.
Simmer, uncovered, for 10 to 15 minutes, stirring occasionally.
Lightly spray a 9 x 13-inch baking dish with nonstick Pam spray.
Arrange as follows:
1/3 meat sauce, 3 lasagne noodles, 1/2 cheese, 1/3 meat, all sour cream, remaining noodles and remaining meat sauce.
Cover loosely with foil and bake at 375\u00b0 for 30 minutes.
Sprinkle with remaining cheese and olives. Return to oven until cheese melts.
Yields 8 servings.