Wednesday, May 4, 2011

Mexican Lasagna

Mexican Lasagna-Carol

2 lbs. 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( I used wheat)
4 cups Jack or Monterey Cheese (I used Mexican Blend)
1 jar (16 ounces) mild salsa
2 cups water
2 cups (16 ounces) sour cream
1 can (2 1/4) sliced ripe olives, drained
3 green onions, chopped

In a skillet cook beef over medium heat until no longer pink; drain. Add the beans, chilies, taco seasoning and hot salsa; mix well. In a greased 13 x 9 x 2 inch 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 degrees for 1 hour or until heated through. Uncover, top with sour cream, olives, onions and remaining cheese. Bake 5 minutes longer. Let stand 10-15 minutes before cutting.

Serve with chips if desired.