Mexican Lasagna!

2  lb.		ground beef
454  grams		refried beans
4  ounces		chopped green chilies
2  teaspoons		envelope taco seasoning
2  tablespoons		hot salsa
16  ounces		shredded Colby-Monterey Jack cheese, divided
12  ounces		uncooked lasagna noodles
16  ounces		mild salsa
2  cups		water
16  ounces		sour cream
2-1/4  ounces		sliced ripe olives, drained
3  ounces		green onions, chopped
1/2  cup		medium tomato, chopped, optional

Tip: For nutritional information on all the ingredients in Mexican Lasagna! just click on each ingredient name. Then adjust the serving size for any Mexican Lasagna! ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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-in. x 9-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 at 350° for 1 hour or until heated through.

Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting. Yield: 12 servings.