Ingredients

• 2 pounds ground beef
• 1 16oz can refried beans
• 1 4oz can chopped green chiles
• 1 packet taco seasoning
• 2 tablespoons hot salsa
• 12oz uncooked lasagna noodles
• 4 cups shredded Colby-Monterey Jack cheese, divided
• 1 jar of El Patio Original Salsa
• 2 cups water
• 2 cups sour cream
• 1 2-1/4oz can sliced ripe olives, drained
• 3 green onions, chopped
• 1 medium tomato, chopped, optional

Directions

1. Preheat the oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chiles, taco seasoning and salsa.
2. In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
3. Combine Original salsa and water; pour over top. Cover and bake 1 hour or until heated through.
4. Top with sour cream, olives, onions, tomatoes if desired, and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

Original recipe