Mexican Lasagna

My family made a Mexican Lasagna this past week and everybody devoured it in minutes. My aunt surprised the family with this dish because we were all just hanging out at my grandmother's house and she arrived with this. It was gone in less then half an hour. Even the picky eaters of my family ate this. 
Ingredients:
2 pounds of shredded chicken
1 can of refried beans (16 ounces)
1 can of chopped green chiles (4 ounces)
1 envelope taco seasoning
2 tablespoons of hot salsa
12 ounces of uncooked lasagna noodles 
4 cups of Colby-Monterey Jack cheese (16 ounces)
1 jar of mild salsa
2 cups of water
2 cups of sour cream (16 ounces)
3 green onions chopped 
1 chopped tomato, optional

Steps:
1) Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa.
2) In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
3) Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.
4) Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.