Mexican Lasagna

By kjs1010

Always a crowd pleaser. Can make with all light ingredients with no difference in taste.

Ingredients

• 2 # ground beef
• 1 can (16 oz) refried beans
• 1 can (4 oz) chopped green chilies
• 1 envelope taco seasoning
• 2 Tbs hot salsa
• 12 ounces cooked lasagna noodles
• 4 cups (16 oz) shredded Co-Jack or Monterey Jack cheese, divided
• 1 jar (16 oz) medium salsa
• 2 cups (16 oz) sour cream
• 1 can (2 1/4 oz) sliced black olives, drained
• 3 green onions, chopped

Preparation

Step 1

In skillet, cook beef over medium heat until no longer pink; drain. Add the beans, chilies, taco seasoning, and hot salsa; mix well. In a greased 9x13x2 inch baking dish, layer a third of the noodles and meat mixture. Sprinnkle with 1 cup of the cheese. Repeat layers twice. Pour salsa over top.

Cover and bake at 350 for 1 hour or until heated throutgh. Uncover; top with sour cream, olives, onions and remaining cheese. Bake 5 minutes longer. Let stand 10-15 minutes before cutting.