Mexican Lasagna - cooking recipe

Ingredients

lasagna noodles
1 lb. ground beef
1 (16 oz.) can refried beans
1 tsp. cumin
1 tsp. garlic powder
1 tsp. oregano
2 c. picante sauce (mild or hot)
1 1/2 c. water
1 16 oz. can black olives
1 c. green onions, chopped
1 c. sour cream
1 c. Monterey Jack (grated)

Preparation

Brown the ground beef until almost done, add the refried beans to the meat along with the cumin, garlic powder and oregano.
Set aside.
Mix the picante sauce and water together.
Put just enough to cover the bottom of a 9x13 pan (maybe 1/2 c.).
This helps to keep your noodles from sticking.
Place a layer of uncooked lasagna noodles on bottom.
Spread 1/4 of bean mixture over noodles.
Place second layer of uncooked noodles over bean mixture.
Top with another layer of uncooked noodles.
Pour remaining mixture of picante and water over top.
Cover tightly with foil.
Bake at 350 for 1 1/2 hours.
Mix the black olives, sour cream and green onions.
After removing lasagna from oven spread sour cream mixture over top, then sprinkle with Monterey Jack, pop back into the oven to melt cheese.
After removing from oven let it set for a few minutes.
Yield 8 servings.