Mexican Lasagna

Mexican Lasagna
Source: Taste of Home

2 lbs. ground beef
1 can (16 oz.) refried beans
1 can (4 oz.) chopped green chilies
1 envelope taco seasoning
2 tbsp. hot salsa
4 cups (16 oz.) shredded Colby-Monterey Jack cheese, divided
9 lasagna noodles
1 jar (16 ounces) mild salsa
2 cups water

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.
2. 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.
3. Combine mild salsa and water; pour over top. Cover and bake at 350° for 1 hour or until heated through.
4. Top remaining cheese. Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting.

Yield: 12 servings.

*****

I served this with a little bit of sour cream and some diced tomatoes. This was pretty good. We'll definitely be having it again, but will be splitting this in half and baking in an 8x8-inch pan instead. It's just way too much for our family right now.