Mexican Lasagna

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 (2¼ ounces) sliced ripe olives, drained
3 green onions, chopped

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.

In a greased 13-by-9-by-2-inch baking dish, layer a third of the noodles and meat mixture. Sprinkle 1 cup of the 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. Top with sour cream, olives, onions and remaining cheese. Bake, uncovered, for 5 minutes longer. Let stand 10–15 minutes before cutting.

Yield: 12 servings