Penny'S Mexican Lasagna - cooking recipe

Ingredients

1 1/4 lb. lean ground beef (uncooked; I use ground round)
1 (16 oz.) can refried beans (Old El Paso spicy)
2 tsp. chili powder
1 tsp. ground cumin
3/4 tsp. garlic powder
12 uncooked lasagna noodles
2 1/2 c. water
2 1/2 c. picante sauce (thick and chunky medium Pace)
2 c. sour cream
1 (2.2 oz.) can sliced black olives
1 c. shredded Monterey Jack cheese
3/4 c. finely sliced green onions

Preparation

Combine beef, beans, chili powder, cumin and garlic powder. Place 4 of the uncooked noodles in the bottom of a 9 x 13 x 2-inch pan.
Spread 1/2 of the beef mixture over the noodles.
Top with 4 more noodles and the remaining beef mixture.
Cover with remaining noodles.