Lasagna With a Tex-Mex Twist

• 2 lbs ground beef
• 16 ounces refried beans
• 1 (4 ounce) can diced green chilies
• 1 (1 1/4 ounce) envelope taco seasoning
• 12 ounces dry lasagna noodles
• 4 cups shredded monterey jack cheese
• 16 ounces salsa
• 2 cups water
• 16 ounces sour cream
• 1 (2 1/4 ounce) cansliced black olives
• 1 bunch green onion

1. Set oven temp to 350 degrees cook meat, drain fat.
2. In same pot add meat, beans, taco seasoning, green chilies (juice and all) and two tablespoons salsa until heated, mixing well.
3. In a greased lasagna pan, start with uncooked lasagna, top with meat mixture 1/3 of the grated cheese.
4. Repeat 2 more times.
5. Combine salsa with 2 cups water, pour over the top.
6. Cover tightly with foil, bake for 1 hour.
7. Uncover, top with sour cream, sliced green onions, sliced black olives and remaining cheese.
8. Cook for 10-15 minutes longer.

ground beef, beans, green chilies, taco, lasagna noodles, shredded monterey jack cheese, salsa, water, sour cream, black olives, green onion

Taken from www.food.com/recipe/lasagna-with-a-tex-mex-twist-498032 (may not work)