• Preheat oven to 350°.
• Cook pasta according to package directions for "al dente", rinse and set aside.
• In a large cast iron skillet or large frying pan, add ground beef, onions, garlic, jalapenos, red pepper flakes, salt and pepper.
• Cook until ground beef is no longer pink, onions are translucent and jalapenos are tender. Drain and return to skillet.
• Sprinkle taco seasoning over meat and pour water into skillet, stir and cook for about 5 minutes.
• Add Rotel and diced green chilies, stir and continue cooking for 2-3 more minutes then remove from heat.
• Heat refried beans in a pan or microwave (makes spreading the beans on the pasta easier).

Assembling The Taco Lasagna

• Spray a large baking dish with a non stick spray.
• Add about ¼ can of enchilada sauce to bottom of baking dish.
• Place 5 lasagna noodles on top of the sauce, then add a layer of refried beans, ⅓ of the sour cream, sharp cheddar, taco meat mixture, ¼ of enchilada sauce and Monterey Jack cheese.
• Repeat two more times with lasagna noodles, refried beans, sour cream, cheddar, taco meat, ¼ enchilada sauce, jack cheese.
• Spray foil with a non stick spray (this helps so the cheese does not stick) and cover.
• Place on a baking sheet to collect any spillage, and place in the oven.
• Bake for 50 - 60 minutes or until cheese is melted and bubbly.
• Carefully remove from oven.
• Garnish with additional sour cream, cilantro, tomatoes and green onions.