CAMELOT FANTASIES

Mexican Lasagna                                                                                                                                                                     2 pounds ground beef, 1 can (16 oz) refried beans, 1 can (4 oz) chopped green chilies, 1 envelope taco seasoning, 2 tbsp hot salsa, 12 ounces uncooked lasagna noodles, 4 cups (16 oz) shredded Colby-Monterey Jack cheese, divided, 1 jar (16 oz) mild salsa, 2 cups water, 2 cups (16 oz) sour cream, 1 can (2 1/4 oz) sliced drained ripe olives, 3 chopped green onions. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning & hot salsa. In a greased 13 x 9 inch baking dish, layer a 1/3 of the noodles & meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine the mild salsa & water; pour over top. Cover & bake at 350 for 1 hour or until heated through. Top with sour cream, olives, onions & remaining cheese. Bake uncovered for 5 minutes longer. Let stand 10-15 minutes before serving. Yields 12 servings. (Note: I do substitute ground chicken or ground turkey for the beef sometimes, it creates a whole new taste, which ever one you choose to use. I like to serve this with the blue nachos on the side or with baked pita shells brushed with garlic butter.)