4 Cups shredded Colby-Monterey Jack cheese, divided
2 Cups of water
2 Cups sour cream (16 oz)
3 Green onions, chopped
1 Can sliced black olives
1 Medium tomato chopped, optional
Instructions
Preheat oven to 350 degrees F.
In a large skillet, cook ground beef over medium heat until no longer pink; drain.
Stir in the beans, chilies, taco seasoning and 2 Tablespoons of salsa
In a greased 13'x9' baking dish, layer a third of the noodles, topped by the meat mixture, and sprinkle with 1 C of shredded cheese. Repeat two more times.
Combine remaining salsa and water and pour over top of layers.
Cover and bake for 1 hour, or until heated through.
Remove from oven, top with sour cream, olives, green onions, chopped tomatoes and remaining cheese.
Return to oven and bake, uncovered 5 minutes longer.
Remove from oven and let stand for 5-10 minutes to set layers before slicing.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/turning-up-the-summer-heat-with-mexican-lasagne