1 box no-boil lasagna noodles
1 to 2 cans refried beans
1 lb. ground beef
1 pkg. taco seasoning
1 (28 oz.) can crushed tomatoes
1 small can sliced olives
2 c. shredded taco cheese, Cheddar cheese or Jack cheese
sour cream
chopped onions (if desired)
1 small can enchilada sauce (mild or hot) or 1 small jar salsa

Mix together the tomatoes and enchilada sauce or salsa; set aside. Brown the ground beef and add the taco seasoning. You can either add onions here or wait to layer them when assembling.

Line the bottom of a 9 x 13-inch casserole dish with 1/2 cup of sauce. Place 3 to 4 noodles over the sauce. Spread some refried beans in a layer and then add some beef mixture, onions and olives, cheese and sauce. Continue layering until all ingredients are used up. The last layer should be topped with cheese. Cover and bake at 350°F for 45 to 50 minutes. Uncover and bake 15 minutes more. Cheese should be melted and the sauce bubbling. Let set for 10 minutes before serving. Serve with sour cream.