8 uncooked lasagna noodles 3 cups salsa 1 pound ground beef 1 packet taco seasoning mix 1 cup shredded Monterey Jack Cheese 1 8 ounce container sour cream 1 2 1/4 ounce can sliced black olives, drained
Heat oven to 350 degrees F. Cook lasagna noodles al dente to package directions. Drain and set aside. Coat a 9x13x2 inch baking dish with cooking spray. Spread 1 cup of salsa in the bottom and set aside. In medium skillet, brown ground beef over medium/high heat; drain, Stir in taco seasoning mix and 1 cup salsa. Cut each noodle in half vertically. (On short side, you will still have long noodles with the ripple on each side.) Spread each half with 2 tbsp. of the beef mixture and roll up. Place rollups in the baking dish. Pour remaining 1 cup salsa over the rollups and sprinkle with cheese. Cover the dish loosely with aluminum foil.Bake 20-25 minutes or until cheese is melted and rollups are heated through. Spoon 1 tbsp of sour cream on each roll up and sprinkle with black olives to serve.