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
Instructions
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.
Originally Submitted
12/29/2010
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