Mexican Lasagna

1 can (16oz.) refried beans

2 tsp. dried oregano

1 tsp. ground cumin

2 cups (16oz.)sour cream

1 can (2,2oz) sliced black olives, drained

1 cup (4oz.) shredded Monterey Jack cheese

3/4 tsp. garlic powder

12 uncooked lasagna noodles

2 1/2 cups water

2 1/2 cups piacante sauce or salsa (I use mild)

3/4 cup finely sliced green onion.

In a large bowl combine beef, beans, oregano, cumin and garlic powder.

4 of the uncooked noodles in the bottom of a

9×

13x2 baking pan. Spread half of the meat mixture over the noodles. Top with

4 more noodles and the remaining beef mixture. Cover with remaining noodles. Combine water and salsa. Pour over top of lasagna. Cover tightly with foil and bake at

350 degrees for 1 1/2 hours, or until noodles are tender.

Combine sour cream, onions and olives. Spoon over casserole. Top with cheese. Bake uncovered until cheese is melted, about 5 minutes.