Mexican Lasagna

By Susan52

Ingredients

• 2 pounds ground beef
• 1 can (16 ounces) refried beans
• 1 can (4 ounces) chopped green chilies
• 1 envelope taco seasoning
• 2 tablespoons hot salsa
• 4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
• 12 ounces uncooked lasagna noodles
• 1 jar (16 ounces) mild salsa
• 2 cups water
• 2 cups (16 ounces) sour cream
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3 green onions, chopped
• 1 medium tomato, chopped, optional

Details

Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.

In a greased 13-in. x 9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.

Combine mild salsa and water; pour over top. Cover and bake at 350° for 1 hour or until heated through.

Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting.