2/3 c. mild taco sauce
1 lb. lean ground beef
3 tbsp. taco seasoning mix (from a 1.51 oz. pkg.)
1/2 c. water
1 (16 oz.) can refried beans
6 curly-edge lasagne noodles (6 oz.), cooked to firm stage, drained and
spread out on paper towels
2 c. (8 oz.) shredded Cheddar cheese

Spread 1/4 cup taco sauce thinly over bottom of 9x13 inch baking dish. Crumble meat into a microwave safe colander placed in a 3-quart bowl or into bowl lined with 2 layers of paper towels. Microwave on high 3 minutes. Stir to break up meat. Microwave 1 to 2 minutes longer until meat is no longer pink. Discard drippings and towels; put meat in a bowl.

Stir in seasoning mix and water. Microwave on medium high 2 to 3 minutes, stirring once, until thickened. Stir in refried beans. Spread about 1/2 cup meat mixture over each noodle. Sprinkle one end with 1 tablespoon cheese. Starting with cheese end, roll up noodles carefully so filling does not ooze out. Arrange seam side down in prepared dish.

Top with remaining taco sauce. Cover with vented plastic wrap. Microwave on high 7 to 9 minutes, until cheese in center is melted and filling is hot. Sprinkle remaining cheese over noodles. Cover with waxed paper; let stand 5 minutes until cheese has melted but still looks shredded. Makes 6 servings.

NOTE: You will have taco seasoning mix left. Mix with 1 cup sour cream. Serve some with this casserole and avocado chunks.