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-blend cheese
1/2 cup thinly sliced green onions

In a nonstick skillet, cook beef over medium heat ntil no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through.

Place three noodles in a 13X9 baking dish coated with nonstick 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. Yield: 9 servings.