Mexican Lazagna

Mexican Lazagna
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2 pounds ground beef
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chillies
1 envelope taco seasoning
2 tablespoons hot salsa
12 ounces uncooked lasagna noodles
4 cups (16 ounces) shredded Co-Jack or Monterey Jack cheese, divided
1 jar (16 ounces) mild salsa
2 cups water
2 cups (16 ounces) sour cream
1 can (2 1/4 ounces) sliced ripe olives, drained
3 green onions
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In a skillet, cook beef over medium heat until no longer pink; drain. Add the beans, chillies, taco seasoning and hot salsa; mix well. In a greased 13 in x 9 in x 2 in baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice. Combine salsa and water; pour over top. Cover and bake at 350 degrees for 1 hour or until heated through. Uncover; top with sour cream, olives, onions, and remaining cheese. Bake 5 minutes longer. Let stand 10-15 minutes before cutting.