Mexican Lasagna

By JacqueDavison

Ingredients

• 2 # ground beef
• 1 can refried beans 16 oz
• 1 can chopped green chilies 4 ounces
• 1 envelope taco seasoning
• 2 tablespoons hot salsa
• 12 ounces uncooked lasagna noodles
• 4 cups shredded colby monterey jack cheese
• 1 jar mild salsa (16 ozs)
• 2 cups water
• 2 cups sour cream
• 1 can 2-1/4 ounces sliced ripe olives
• 3 green onions chopped

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 greased 13 in x 9 in x 2 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 and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand 10-15 minutes before cutting.