Mexican Lasagna

There is a tradition of Taco Thursday in my apartment;

what's not like to like about your own tacos + Mexican in general? 

but sometimes it's nice to change up the routine. 

This Mexican Lasagna was really easy to make, and SO GOOD.
The no-boil lasagna noodles make this a breeze. 

Best part: you can add or subtract whatever you like or don't like! 

{I added corn for example and omitted the black olives}

Mexican Lasagna

 via Taste of Home

Ingredients

• 2 pounds ground beef
• 1 can (16 ounces) refried beans
• 1 can (4 ounces) chopped green chilies
• 1 envelope taco seasoning
• 2 tablespoons hot salsa
• 4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
• 12 ounces uncooked lasagna 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
• 3 green onions, chopped
• 1 medium tomato, chopped, optional

Directions

• 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. Yield: 12 servings.

my pictures always look EXACTLY like the websites, don't they???

top with sour cream and green onions, and enjoy!  

xoxo