Ingredients
2 pounds ground beef1 can (16 ounces) refried beans1 can (4 ounces) chopped green chiles1 envelope taco seasoning2 tablespoons hot salsa12 ounces uncooked lasagna noodles4 cups shredded Colby-Monterey Jack cheese, divided1 jar (16 ounces) mild salsa2 cups water2 cups sour cream1 can (2-1/4 ounces) sliced ripe olives, drained3 green onions, chopped1 medium tomato, chopped, optional
Preparation
Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chiles, taco seasoning and hot salsa.
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.
Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.
Top with sour cream, olives, onions, tomatoes if desired, and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.
