Ingredients

The following ingredients have 10 Servings
  • 2 lbs. 93% or 96% lean ground beef
  • 16 oz. can refried beans
  • 4 oz. can chopped green chilies
  • 1 pkg. taco seasoning (or Homemade Taco Seasoning)
  • 2 8-oz. bags Colby Jack cheese (shredded, divided use)
  • 16 oz. box uncooked lasagna noodles
  • 24 oz. jar Pace mild or medium chunky salsa (divided use (or your favorite salsa))
  • 2 cups water (see note below)
  • 16 oz. ctn. sour cream
  • 2.25 oz. can ripe olives (sliced, drained, for garnish)
  • 3 green onions (chopped, for garnish)
  • 3 small roma tomatoes (chopped, for garnish)

Instruction

  • In a skillet, cook beef over medium heat until no longer pink; drain.
  • Add the beans, chilies, taco seasoning and 2 heaping tablespoonfuls salsa; mix well.
  • Heat through over medium heat about 5 minutes.
  • In a well greased 9x13” baking dish, spread at least a cup of the meat mixture on the bottom to prevent noodles from sticking.
  • Layer a row of four noodles and spread with one-third of the remaining beef mixture.
  • Sprinkle with 1 cup of cheese.
  • Repeat layers twice.
  • Combine remaining salsa and water; pour over top.
  • Cover and bake at 350° for 1 hour and a half, or until noodles test fork tender.
  • Uncover; top with sour cream, then cheese, then olives, then onions, and finally tomatoes.
  • Bake 5-15 minutes longer—until cheese melts.
  • Let stand 10-15 minutes before cutting.