1 lb. lean ground beef
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. salsa
2 c. (16 oz.) sour cream
3/4 c. finely sliced green onions
1 can (2.2 oz.) sliced black olives, drained
1 c. (4 oz.) shredded Monterey Jack cheese

Combine beef, beans, oregano, cumin and garlic powder. Place 4 of the uncooked lasagna noodles in the bottom of a 13 x 9 x 2 inch pan. Spread half of the beef mixture over the noodles. Top with 4 more noodles and the remaining beef mixture. Cover with the remaining noodles.

Combine water and salsa. Pour over all. Cover tightly with foil; bake at 350 degrees for 1 1/2 hours or until noodles are tender. Spoon sour cream over casserole; top with onions, olives and cheese. Bake, uncovered, until cheese is melted. Yield: 12 servings.