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Monday, May 10, 2010

Mexican Lasagna for Mother's Day

2# ground beef
16 oz. refried beans
4 oz. chopped green chiles
1 envelope taco seasoning
2 T hot salsa
4 c shredded colby-monterey jack cheese
12 oz uncooked lasagna noodles
16 oz. mild salsa
2 c water
2 c sour cream
1 small can sliced olives, drained (optional)
green onion and tomato, chopped (optional)

Brown beef and drain. Stir in beans, chiles, taco seasoning and hot salsa. In greased 13x9 dish, layer noodles and meat sauce. Sprinkle with 1 cup of cheese. Repeat.

Combine mild salsa and water; pour over top. Cover and bake @ 350F for 1 hour. Top with sour cream, olives, tomatoes, onions and remaining cheese. Bake uncovered 15 minutes. Wait 15 minutes before serving.

**This was EXCELLENT. Makes 12 servings. I prepared it 2 days in advance for mother's day and finished it off with the sour cream layer just before eating. No need to cook the noodles - love it!