Mexican Lasagna

1 lb ground beef, brown w/onion
1 packet of taco seasoning
water
1 can refried beans
1 cup sour cream
1 (4oz) can sliced black olives
2 cups Monterey Jack cheese
1 ¼ cups salsa
Lasagna noodles, uncooked

Add to beef: taco seasoning, ¾ cup water, refried beans, sour cream, olives. (I have also added salsa or tomatoes) Simmer 5 min. In greased 9x13 baking pan layer: noodles, beef mixture, and cheese, repeat layers. Top with another layer of noodles and any remaining beef mixture. Combine ½ to ¾ cup water to salsa. Pour over all. Cover. Freeze. Thaw: Bake covered for 1 hour at 350. Uncover, top with Cheese.

Note: This is a freezer recipe so you don’t need to cook the noodles.