MEXICAN LASAGNA

1 pound lean ground beef
1 can (16 ounces) fat-free refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
9 uncooked lasagna noodles
1 jar (16 ounces) salsa
2 cups water
2 cups (16 ounces) reduced-fat sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1/2 cup thinly sliced green onions

In a nonstick 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-in. x 9-in. x 2-in. baking dish coated with cooking spray; cover with half of the meat mixture.
Repeat layers.
Top with 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.

9 servings.