Mexican Lasagna

My wife teases me that I won't live long enough to try half of the recipes in my files!

Mexican Lasagna

Yield: 12 servings

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
• 12 ounces uncooked lasagna noodles
• 4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
• 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

Directions:

1. Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa.
2. In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
3. Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.
4. Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

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