Mexican Lasagna

• 1 lb. lean ground beef
• 2 tsp. dried oregano
• 3/4 tsp. garlic powder
• 2 1/2 c. water
• 2 c. (16 oz.) sour cream
• 1 (16 oz.) can refried beans
• 1 tsp. ground cumin
• 12 uncooked lasagna noodles
• 2 1/2 c. salsa sauce
• 3/4 c. finely chopped onions or green onions
• olives
• 1 c. (4 oz.) shredded Monterey Jack cheese (more cheese if you like a lot of cheese)

1. Combine beef, beans, oregano, cumin and garlic powder.
2. Place four of the uncooked lasagna noodles in the bottom of a 13 x 9 x 2-inch pan.
3. Spread half the beef mixture over the noodles.
4. Top with 4 more noodles.
5. Combine water and salsa sauce.
6. Pour over all.
7. Cover tightly with foil.
8. Bake at 350u0b0 for 1 1/2 hours or until noodles are tender.
9. Combine sour cream, onions and olives. Spoon over casserole.
10. Top with cheese.
11. Bake uncovered until cheese melts, about 5 minutes.
12. Yields 12 servings.

lean ground beef, oregano, garlic powder, water, sour cream, beans, ground cumin, lasagna noodles, salsa sauce, onions, olives, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523965 (may not work)