Mexican Lasagna

Mexican Lasagna 9x13 pan 2 pounds ground beef 14 ounces beans in tomato sauce 1 can 4 ounces chopped green chilies 1 can 2 tablespoons taco seasoning 1 envelope 2 tablespoons hot salsa 1 can sliced mushrooms drained 12 ounces lasagna noodles uncooked, 12-13 noodles 4 cups shredded mozzarella cheese divided 2 cups water 16 ounces mild salsa 1 jar 2 cups sour cream Garnish 2 ¼ ounces black olives 1 can, sliced, optional 2 green onions chopped, optional 1 tomato chopped, optional Preheat oven to 350F. Grease 9x13 baking pan. In a large pan, fry beef over medium heat until fully cooked and no longer pink. Drain (rinse if desired). Add beans, chilies, taco seasoning and hot salsa and stir well. Layer 4 noodles, ⅓ of the meat mixture, ⅓ of mushrooms, and 1 cup of cheese. Repeat layers, adding two more layers, ending with cheese. I had 5 noodles on my top layer of noodles. Mix water with mild salsa and carefully pour over top of the cheese. Cover baking pan and bake 1 hour or until heated through. Top with sour cream and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting. Garnish with sliced olives, green onions and chopped tomatoes.