Taco Lasagna

2 pounds ground beef
16 ounces can refried beans
4 ounces can green chilies, chopped
1 envelope taco seasoning mix
4 cups Colby Jack or Monterey Jack cheese, shredded
12 ounces uncooked lasagna noodles
16 ounces jar mild salsa
2 cups water
2 cups sour cream
1 can sliced ripe olives, drained
3 green onions, chopped

Brown and drain burger. Add beans, chiles, taco seasoning, and hot salsa. In greased 9 x 13 baking dish, layer a third of the meat mixture. Sprinkle with 1 cup cheese. Repeat this twice. Combine mild salsa and waster and pour over top. Cover and bake at 350* for one hour or until heated through. Uncover and top with sour cream, olives, onion and remaining cheese. Bake 5 minutes longer. Let stand 10-15 minutes before cutting. (You can prepare this up to 24 hours in advance. Cover and chill, but remove from refrigerator for 30 minutes before baking.)

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