Mexican Lasagna Recipe | Taste of Home
"I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! —Rose Ann Buhle, Minooka, Illinois..."
INGREDIENTS
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2 pounds ground beef
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1 can (16 ounces) refried beans
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1 can (4 ounces) chopped green chilies
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1 envelope taco seasoning
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2 tablespoons hot salsa
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12 ounces uncooked lasagna noodles
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4 cups shredded Colby-Monterey Jack cheese, divided
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1 jar (16 ounces) mild salsa
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2 cups water
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2 cups sour cream
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1 can (2-1/4 ounces) sliced ripe olives, drained
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3 green onions, chopped
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1 medium tomato, chopped, optional
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