Mexican Lasagna

• 1 lb. lean ground beef
• 1 (16 oz.) can refried beans
• 2 tsp. dried oregano
• 1 tsp. ground cumin
• 3/4 tsp. garlic powder
• 12 uncooked lasagna noodles
• 2 1/2 c. water
• 2 1/2 c. picante or salsa
• 2 c. (16 oz.) sour cream
• 3/4 c. finely sliced green onions
• 1 (2.2 oz.) can sliced black olives, drained
• 1 c. (4 oz.) shredded Monterey Jack cheese

1. Combine beef, beans, oregano, cumin and garlic powder.
2. Place 4 uncooked noodles in bottom of a 9 x 13 x 2-inch baking dish. Spread 1/2 of the beef mixture over the noodles.
3. Top with 4 more noodles and remaining beef mixture. Cover with remaining noodles. Combine water with picante sauce. Pour over all. Cover tightly with foil. Bake at 350u0b0 for 1 1/2 hours or until noodles are tender.
4. Combine sour cream, onions and olives. Spoon over casserole. Top with cheese. Bake, uncovered, until cheese is melted (about 5 minutes).

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=826646 (may not work)