Mexican Lasagna

1 1/2 pound Ground beef Browned
16 ounce Refried beans
1/2 teaspoon Oregano dried
2 teaspoon Cumin ground
3/4 teaspoon Garlic powder
12 Lasagna noodles uncooked
2 1/2 cups Water
2 1/2 cups Salsa
2 cups Sour cream
3/4 cup Green onions sliced
2 1/4 ounce Black olives sliced
1/2 cup Cheddar shreadded mexican blend

Instructions
Preheat oven to 350F. Lightly spray a 13 by 9 inch baking dish with nonstick cooking spray.

Combine browned beef, beans, oregano, cumin and garlic powder.

Place 4 lasagna noodles in bottom of baking dish. Spread half the beef mixture over noodles. Top with 4 more noodles and remaining beef mixture. Cover with remaining noodles.

Combine water and salsa. Pour over noodles. Cover with foil. Bake 1 1/2 hours or until noodles are tender.

Combine sour cream, onions and olives. Spoon over casserole and top with grated cheese. Bake, uncovered, until cheese melts. Remove and let stand for 10 minutes to set.