Mexican Lasagna

Mexican Lasagna/Casserole

2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies(optional)
1 envelope taco seasoning
2 tablespoons hot salsa(optional)
4 cups (16 ounces) shredded Colby-Monterey Jack cheese,divided (or mild cheddar cheese)
12 ounces uncooked lasagna noodles or egg noodles
1 jar (16 ounces) mild salsa
2 cups water
2 cups (16 ounces) sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained(optional)
3 green onions, chopped(optional)
1 medium tomato, chopped, optional


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.

NOTES: I love this recipe and how I can change it to meet my family's tastes. One can make it with all the toppings or without them! One can use different heats of salsa depending on how hot one desires.

I love using wide egg noodles or even strips of tortilla shells instead of lasagna noodles. I have also used mild cheddar cheese instead of the blend cheese with great results. Also I have only used ground beef but I am sure that one could use chicken or ground turkey in place of the ground beef and get good results as well.

This recipe can also be made ahead.

This post is linked at:

• Ultimate Recipe Swap at Life as Mom!
• Recipe Swap at The Grocery Cart Challenge!
  
• Food on Fridays at Ann Kroeker!
  
• Mouthwatering Mondays at From the Land of Monkeys and Princesses!
• Tasty Tuesday at Balancing Beauty and Bedlam!
• Tempt My Tummy Tuesday over at Blessed with Grace!

photo courtesy: Taste of Home