Mexican Lasagna

This picture doesn't look the greatest, I should have taken one after I cut a piece out, oh well. Also in this recipe I don't use the oregano but I do use chili powder. and when it is done let it sit out of the oven for about 10 minutes before you cut into it, otherwise it will be really soupy.

1 lb. lean ground beef cooked

2 cans refried beans

2 tsp. dried oregano

1 tsp. ground cumin

3/4 tsp. garlic powder

12 uncooked lasagna noodles

2 cups water

2 1/2 cups picante sauce or salsa

2 cups (16 oz.) sour cream

2 can (2.2 oz) sliced black olives, drained

2 cup (4 oz.) shredded Monterrey jack cheese

Combine beef, beans, oregano, cumin, and garlic powder. Place four of the uncooked lasagna noodles in the bottom of a 13 X 9 inch baking pan. Spread half of the beef mixture over the noodle. Top with four more noodles and the remaining beef mixture. Cover with remaining noodles. Combine water and picante sauce. Pour over all. Cover tightly with foil; bake at 350 degrees for an hour 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. Serves 12. Enjoy!