Mexican Lasagna

• 1 lb. ground beef, browned and drained
• 1 (16 oz.) can refried beans
• 2 tsp. oregano
• 1 tsp. cumin (spice)
• 3/4 tsp. garlic powder
• 12 uncooked lasagna noodles
• 2 1/2 c. picante sauce-salsa
• 2 1/2 c. water
• 2 c. sour cream
• 3/4 c. sliced green onions
• 1 can (2.2 oz.) sliced black olives
• 1 c. shredded Cheddar cheese

1. Combine beef, beans, oregano, cumin and garlic powder.
2. Place 4 of uncooked noodles in bottom of 9 x 13 x 2-inch baking pan. Spread on 1/2 of beef mixture and cover with remaining noodles. Combine water and salsa.
3. Pour over all.
4. Cover tightly with foil. Bake at 350u0b0 for 1 1/2 hours or until noodles are tender.
5. Combine sour cream, onions and olives, then spoon over dish.
6. Top with cheese.
7. Bake uncovered until cheese melts.

ground beef, beans, oregano, cumin, garlic powder, lasagna noodles, picante saucesalsa, water, sour cream, green onions, black olives, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259144 (may not work)