Mexican Lasagna

MEXICAN LASAGNA
2 lbs. ground beef, browned
1 can refried beans
1 can green chilies
1 pkg. Taco seasoning (or ¼ cup, if you buy it in bulk)
2 Tbsp. hot salsa
4 cups Colby-jack, or Monterey Jack cheese, shredded
12 oz. uncooked lasagna noodles
1 jar (16 oz.) mild salsa (I get my 2 Tbsp. hot salsa from this jar because my family doesn't like it too spicy)
2 cups water
2 cups sour cream
1 can sliced olives
3 green onions, chopped

Add beans, chilies, taco seasoning, and hot salsa to ground beef. (Again, I just dip my 1 Tbsp. into the jar of mild salsa and use that in place of the hot salsa.) Mix well. In greased 9x13 dish, layer 1/3 of noodles, meat mixture, and 1 cup of cheese. Again, here are the layers:

Noodles
Meat mixture
Cheese

Repeat the layers twice. Combine mild salsa and water; pour over top. Cover and bake at 350° for 1 hour or until heated through. Uncover, top with sour cream, olives, onions, and remaining cheese. Bake for five more minutes. Let stand 15 minutes before serving.

(P.S. I apologize for the picture ... it doesn't do this lasagna justice. And, it probably doesn't make it look really, really good ... but, believe me, you won't regret trying this.)