Mexican Lasagna

• 1 lb. ground beef
• 16 oz. can refried beans
• 2 tsp. oregano
• 1 tsp. ground cumin
• 3/4 tsp. garlic powder
• 12 cooked lasagna noodles
• 1 c. water
• 2 1/2 c. picante sauce or salsa
• 2 c. sour cream
• 3/4 c. sliced onion
• 1 c. Monterey Jack cheese
• 1 small can black olives, sliced and drained (optional)

1. Brown beef; drain.
2. Combine beef, beans and spices.
3. Place 4 noodles in bottom of a 13 x 9-inch pan.
4. Spread half of beef mixture over noodles, cover with light layer of salsa.
5. Repeat noodles and beef mixture.
6. Cover with remaining noodles.
7. Combine water and salsa.
8. Pour over all.
9. Bake, covered, at 350u0b0 for 1 hour.
10. Combine sour cream, onions and olives.
11. Spread on top.
12. Top with cheese.
13. Bake, uncovered, until cheese is melted.

ground beef, beans, oregano, ground cumin, garlic powder, noodles, water, picante sauce, sour cream, onion, cheese, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302941 (may not work)