1 lb. lean ground beef
1 (16 oz.) can refried beans
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
1 can chopped green chile
12 uncooked lasagna noodles
1 pkg. shredded Monterey Jack cheese
2 1/2 c. water
2 1/2 c. Picante sauce
2 c. sour cream
3/4 c. green onions, sliced finely
1 can sliced black olives, drained

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 baking 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 picante sauce. Pour over all. Cover tightly with foil. 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 and bake uncovered until cheese is melted, about 5 minutes. Serves 12.