Simple Mexican Lasagna

• 1 pound lean ground beef (90% lean)
• 1 can (16 ounces) fat-free refried beans
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 3/4 teaspoon garlic powder
• 9 uncooked lasagna noodles
• 1 jar (16 ounces) salsa
• 2 cups water
• 2 cups reduced-fat sour cream
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 cup shredded reduced-fat Mexican cheese blend
• 1/2 cup thinly sliced green onions

1. In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through.
2. Place three noodles in a 13x9-in. baking dish coated with cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles.
3. Cover and bake at 350u0b0 for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions.

ground beef, beans, oregano, ground cumin, garlic, lasagna noodles, salsa, water, sour cream, olives, green onions

Taken from www.tasteofhome.com/recipes/simple-mexican-lasagna/ (may not work)