Mexican Lasagna

1 1/2 pound lean ground beef	9 uncooked lasagna noodles or broke manicotti
chopped onions	1 (16 oz.) jar Medium El Zarape Salsa
1 can16 oz. fat-free refried beans	2 cups water
2 teaspoons dried oregano	1 1/2 cup (4 oz.) grated cheese
1 teaspoon cumin ground
3/4 teaspoon garlic powder

In a nonstick skillet, cook beef with onions 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-inch x 2-in baking dish coated with nonstick cooking spray; cover with half of the meat mixture. Repeat layer. 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. Sprinkle with grated cheese. Optional may top with olives and chopped green onions.