Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  lean ground beef
  1              large  onion -- chopped
  1                can  fat-free refried beans
  16                    lasagna noodles -- cooked and drained
  2          teaspoons  oregano
  1           teaspoon  ground cumin
     3/4      teaspoon  garlic powder
  2 1/2           cups  salsa (Old El Paso Thick 'N Chunky) -- + 1/2 cup
  1 1/2           cups  Monterey jack cheese -- shredded
  1 1/2           cups  Cheddar cheese -- shredded
  2               cups  light sour cream
     3/4           cup  sliced green onions -- optional
  1          small can  black olives -- sliced
  1            -2 cups  Monterey jack cheese
     1/2      to 1 tsp  Taco House seasoning salt

Preparation:

Brown ground beef in nonstick skillet, or use 1 T. olive oil, and drain well. Add onion and continue to cook until onion is translucent. Remove from heat. Stir in beans, salsa, oregano, cumin and garlic powder. Place 4 noodles in the bottom of a 13x9x2 inch baking pan coated with non stick spray or lightly greased. Combine 1 1/2 cups Monterey jack with 1 1/2 cups cheddar. Spread 1/3 meat mixture over noodles, top with 1 cup Jack/Cheddar cheese mix. Continue layering, ending with a layer of noodles. Cover pan with foil and bake at 350 degrees for 1 hour. Combine sour cream, onions, olives, Taco House seasoning, 1/2 of the remaining Monterey Jack cheese, and 1/2 cup salsa. Remove pan from oven and top with sour cream mixture. Sprinkle with remaining cheese and return to oven without covering for 15 to 20 minutes, or until cheese is melted. Cuisine: "Mexican"

Nutritional Information:

1557 Calories (kcal); 58g Total Fat; (33% calories from fat); 75g Protein; 179g Carbohydrate; 180mg Cholesterol; 723mg Sodium