Mexican Lasagna I

• 1 pound lean ground beef
• 1 (16 ounce) can refried beans
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 12 uncooked lasagna noodles
• 2 cups water
• 2 1/2 cups picante sauce
• 2 cups sour cream
• 2 (2 ounce) cans sliced black olives
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
3. Place 4 uncooked noodles in bottom of a 9x13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread with remaining mixure, and top with remaining noodles.
4. In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
5. Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
6. Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.

ground beef, beans, oregano, ground cumin, garlic, lasagna noodles, water, picante sauce, sour cream, black olives, shredded monterey jack cheese, cheddar cheese

Taken from www.allrecipes.com/recipe/14622/mexican-lasagna-i/ (may not work)