Mexican Lasagna- Altered

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

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.