Mexican Lasagna

1 lb. ground beef
1 can (16 oz) refried beans
1 tsp dried oregano
1 tsp ground cumin
3/4 tsp garlic powder
9 uncooked lasagna noodles
1 jar (16 oz) salsa
2 c. water
2 c. (16 oz) sour cream
1 can (2.25 oz) sliced ripe olives, drained
1 c. (4 oz) shredded Mexican-blend cheese
1/2 c. thinly sliced green onions

In a non-stick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through.

Place three noodles in a 13 x 9 x 2-inch baking dish coated with non-stick cooking spray; cover with half of the mixture. Repeat layers. Top with the remaining noodles. Combine salsa and water; pour over noodles.

Cover and bake at 350* for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions.

Number of Servings: 6

Recipe submitted by SparkPeople user IRISH54.