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 lasagna noodles, uncooked
2 1/2 c. water
2 1/2 c. picante sauce or salsa
2 c. (16 oz.) sour cream
3/4 c. green onions, finely chopped
1 (2.2 oz.) can black olives, sliced and drained
1 c. (4 oz.) monterey jack cheese, shredded

Combine beef, beans, oregano, cumin and garlic powder. Place 4 of the uncooked lasagna noodles in the bottom of 9 x 13 pan. Spread half the beef mixture over the noodles. Top with 4 more noodles and the remaining beef mixture. Cover with remaining noodles. Combine water and picante sauce. Pour over all. 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. Yield: 12 servings.