Mexican Lasagna

1 lb lean ground beef, cooked and drained
1 can (16 oz) refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
¾ teaspoon garlic powder
12 uncooked lasagna noodles
2½ cups picante sauce OR salsa
2½ cups water
2 cups sour cream
¾ cups finely sliced green onions
1 can black olives, sliced
1 cup shredded Monterey Jack cheese (may use more)

1. Combine beef, beans and spices.

2. Place 4 uncooked noodles in the bottom of a 13x9 baking pan. Spread ½ meat mixture over the noodles. Top with 4 more noodles and remaining meat mixture. Cover with remaining noodles.

3. Combine water and picante (salsa). Pour over the entire contents of the baking pan.

4. Cover tightly with foil. Bake at 350° for 1 ½ hours or until noodles are tender.

5. Combine sour cream, onions and olives. Spoon over casserole. Top with cheese.

6. Bake, uncovered until cheese is melted, about 5 minutes.

Yields: 8 servings

NOTES:
If you want to spice it up you can add chilies or jalapenos to the sour cream mixture.
Serve with guacamole, lettuce, fresh tomatoes, etc.
Can be made in advance and refrigerated/frozen.