Ingredients1 1/2 pounds lean ground beef1 large onion chopped1 can fat-free refried beans16 lasagna noodles cooked and drained2 teaspoons oregano1 teaspoon ground cumin3/4 teaspoon garlic powder2 1/2 cups salsa (Old El Paso Thick 'N Chunky) + 1/2cup 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 optional1 small can black olives sliced1 -2 cups Monterey jack cheese1/2 to 1 tsp Taco House seasoning saltBrown 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.