Mexican Lasagan

• 2 lbs ground beef
• 1 (16 ounce) can refried beans
• 1 (4 ounce) canchopped green chilies
• 1 (1 1/4 ounce) envelope taco seasoning
• 2 tablespoons hot salsa
• 12 ounces uncooked lasagna noodles
• 4 cups shredded cheese (mozzarella for lower fat)
• 1 (16 ounce) jar mild salsa
• 2 cups water
• 2 cups reduced-fat sour cream
• 1 (4 ounce) cansliced black olives (optional)

1. In a large skillet, cook beef over medium heat until no longer pink; drain.
2. Stir in beans, chilies, taco seasoning and hot salsa.
3. In a greased 13 x 9 baking dish layer 1/2 of noodles and 1/2 of the meat mixture.
4. Sprinkle with 1/2 of cheese.
5. Repeat layers.
6. Combine mild salsa and water; pour over top.
7. Cover and bake at 350 for 1 hour until heated through.
8. Top with sour cream and olives.
9. Bake uncovered, 5 minutes longer.
10. Let stand 10-15 min before cutting.

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

Taken from www.food.com/recipe/mexican-lasagan-461734 (may not work)