Mexican Lasagna Combo

I ended up combining my two favorite Mexican Lasagna recipes into this version and really liked it (See Mel's Mexican Lasagna and Traci's Mexican Lasagna)

ingredients:

• 9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles

• 1 lb ground beef

• 1 medium onion

• 14.5 oz can diced tomatoes (or Mexican stewed tomatoes)

• 8 oz can tomato sauce

• 1/2 bottle green taco sauce (about 6 oz to taste - La Victoria brand has some)

• 1 can corn (or frozen)

• 1 (6 ounce) can olives, chopped (I just cut in half so that people who don't like them can avoid them)

• 16 oz can refried bean

• 2 cups shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• 1 cup sour cream, light or regular (I don't really measure this... just dollop here and there)

• 8 ounces cream cheese, light or regular (I don't really measure this... just dollop here and there)

instructions:

1. If you need to cook the noodles, do so with the package directions. Otherwise, go to step 2.

2. Brown and drain the ground beef and onions (add salt and pepper to taste)

3. Add the diced tomatoes, tomato sauce, green taco sauce, corn, and olives (this will be the "meat sauce" mixture)

4. Add a little green taco sauce to the bottom of a lightly greased 9x13 pan. Layer noodles on top.

5. Spread 1/3 of the refried beans onto the noodles - this is easier if they are the "oven-ready" kind.

6. Add 1/3 of the meat mixture.

7. Sprinkle 1/3 of the cheeses on top and dollop sour cream and cream cheese here and there.

8. Add another layer of noodles and repeat with another third of the refried beans, sauce and cheeses. Repeat!

9. Cover lasagna with plastic wrap and foil if freezing for later, or only use foil and preheat oven to 375°F. 

10. Cook covered for 30-40 minutes.

11. Cook uncovered for another 10-15 minutes until the cheese is melted and the sauce is hot and bubbling.