Mexican Lasagna

I haven't posted lately because I started a new job last week and have been getting used to that.  But I'm back!  Thursday I made Mexican Lasagna.  I got this recipe from Taste of Home, and tweaked it to fit our family.

Mexican Lasagna

• 1 lb. ground beef (we use venison)
• 16 oz. refried beans
• 4 oz. chopped green chiles
• 1 envelope taco seasoning
• 2 T mild salsa
• 4 c. shredded mexican cheese
• 12 oz. uncooked lasagna noodles
• 16 oz. medium salsa
• 2 c. water

Instructions

1. Preheat the oven to 350 degrees and grease a 9x13 pan.
2. In a large skillet, cook beef or venison over medium heat until brown. (Drain if using ground beef) Stir in beans, chiles, taco seasoning and mild salsa.
3. In the 9x13 pan, layer 1/3 of the noodles, then 1/3 of the meat mixture, then 1 c. of cheese.  Repeat twice.
4. Combine medium salsa and water and pour evenly over the top.  Cover with foil and bake for one hour.
5. Top with the remaining cheese.  You can garnish individual portions with sour cream, onions, tomatoes, black olives, and/or hot sauce.

Note: If using whole wheat noodles, increase the water.  It is also best to let this cool for 10 minutes or so before cutting.