Mexican Lasagne

this is another strange recipe with great results. ALL of the ingredients start out UNCOOKED, do not pre-cook ANYTHING!!!

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 16  ounces  lasagna noodles, uncooked
• 16  ounces  refried beans, I usually use low-fat or fat free
• 1  lb lean ground beef, uncooked, I usually use ground round
• 2  tablespoons ground oregano, I don't use due to a severe allergy
• 1⁄4 ounce  taco seasoning mix, I use low sodium when I can find it
• 28  ounces  picante sauce or 28  ounces salsa
• 28  ounces water
• 2  cups monterey jack cheese, shredded
• 16  ounces sour cream, I use low fat
• 4  green onions, chopped
• 1⁄2 cup  sliced black olives

Directions

1. Mix beans, uncooked meat, oregano, 1/2 pack of taco seasoning and 1/2 cup picante sauce in a bowl.
2. Spray a 13 x 9 pan with cooking spray.
3. Place 1/3 lasagna noodles in pan.
4. Spread 1/2 meat mixture on top.
5. Top with 1/3 noodles.
6. Spread with remaining meat mixture.
7. Cover with last 1/3 of noodles.
8. Mix picante sauce, water, remaining taco seasoning mix and pour evenly over noodles.
9. Cover tightly with aluminum foil.
10. I put my pan on a cookie sheet in case of boil overs.
11. Bake at 350 degrees for 1 hour and 15 minutes.
12. Mix sour cream, shredded cheese, green onions and olives together.
13. Spread on top of pasta.
14. Cover again and bake for 15 more minutes.
15. Remove from oven and LET COOL FOR 15 MINUTES BEFORE SERVING.