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
Directions:
Preheat oven to 350 F.
In a large skillet, cook beef over medium heat until no longer pink.
Drain.
Stir in beans, chilies, 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 rest 10-15 minutes before cutting.