Penny'S Mexican Lasagna

• 1 1/4 lb. lean ground beef (uncooked; I use ground round)
• 1 (16 oz.) can refried beans (Old El Paso spicy)
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 3/4 tsp. garlic powder
• 12 uncooked lasagna noodles
• 2 1/2 c. water
• 2 1/2 c. picante sauce (thick and chunky medium Pace)
• 2 c. sour cream
• 1 (2.2 oz.) can sliced black olives
• 1 c. shredded Monterey Jack cheese
• 3/4 c. finely sliced green onions

1. Combine beef, beans, chili powder, cumin and garlic powder. Place 4 of the uncooked noodles in the bottom of a 9 x 13 x 2-inch pan.
2. Spread 1/2 of the beef mixture over the noodles.
3. Top with 4 more noodles and the remaining beef mixture.
4. Cover with remaining noodles.

lean ground beef, beans, chili powder, ground cumin, garlic powder, lasagna noodles, water, picante sauce, sour cream, black olives, shredded monterey jack cheese, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1049228 (may not work)