Mexican Lasagna with Noodles

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• 12 ounces uncooked lasagna noodles
  Ingredient note

  Source: 12 ounces uncooked lasagna noodles
• 2 pounds lean ground beef
  Ingredient note

  Source: 2 pounds lean ground beef
• 16 ounces refried beans (1 can)
  Ingredient note

  Source: 16 ounces refried beans (1 can)
• 4 ounces chopped green chiles (1 small can)
  Ingredient note

  Source: 4 ounces chopped green chiles (1 small can)
• 1 each envelope taco seasoning (1 ounce)
  Ingredient note

  Source: 1 envelope taco seasoning (1 ounce)
• 24 ounces mild salsa (divided - ⅔ cup goes in with the meat)
  Ingredient note

  Source: 24 ounces mild salsa (divided - ⅔ cup goes in with the meat)
• 4 cups cheddar cheese (divided; or colby jack cheese)
  Ingredient note

  Source: 4 cups cheddar cheese (divided; or colby jack cheese)
• 1 cup water
  Ingredient note

  Source: 1 cup water
• 2 cups sour cream
  Ingredient note

  Source: 1 1/2-2 cups sour cream; upper source range endpoint used for shopping.
• 1 can sliced ripe black olives (drained 2-1/4 ounces)
  Ingredient note

  Source: 1 can sliced ripe black olives (drained 2-1/4 ounces)
• 3 each green onions (chopped)
  Ingredient note

  Source: 3 green onions (chopped)
• 1 each medium diced tomato
  Ingredient note

  Source: 1 medium diced tomato

1. Preheat oven to 350ºFahrenheit. Spray a 9x13 baking pan with cooking spray.
2. Heat a pan of water to boiling and add the lasagna noodles. Cook for about 5-7 minutes until the noodles are softened, but still al dente. They will continue to cook in the casserole. 12 ounces uncooked lasagna noodles
3. In a large skillet, cook beef over medium high heat until no longer pink. Drain off any fat. Stir in beans, chilies, taco seasoning and ⅔ cup of the salsa. 2 pounds lean ground beef, 16 ounces refried beans, 4 ounces chopped green chiles, 1 envelope taco seasoning, 24 ounces mild salsa
4. Cover the bottom of the greased baking dish with a layer of lasagna noodles. Cover with ⅓ of the beef mixture. Sprinkle with 1 cup of cheese. Repeat layers twice (noodles, meat, cheese, noodles, meat, cheese). 4 cups cheddar cheese
5. Combine the remaining salsa and water. Pour over the top of the casserole. 1 cup water
6. Cover with foil and bake 1 hour or until heated through and the noodles are cooked.
7. Top with sour cream and remaining 1 cup of cheese. Bake, uncovered, for 5-10 additional minutes or until the cheese is melted. Top with olives, onions, tomatoes if desired. 1 1/2-2 cups sour cream, 1 can sliced ripe black olives, 3 green onions, 1 medium diced tomato
8. Garnish with cilantro if desired. Let stand 10-15 minutes before cutting and serving for clean slices.