Mexican Lasagna

Name: Mexican Lasagna
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 shredded Colby-Monterey Jack cheese, divided; 1 jar (16 ounces) mild salsa; 2 cups water; 2 cups sour cream; 1 can (2-1/4 ounces) sliced ripe olives, drained; 3 green onions, chopped; 1 medium tomato, chopped, optional

13 ingredients

4 steps

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 shredded Colby-Monterey Jack cheese, divided
1 jar (16 ounces) mild salsa
2 cups water
2 cups 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.