Preheat your oven to 375°F (190°C).

Heat olive oil in a large skillet over medium heat. Add diced onion, cooking until soft and translucent, about 3 minutes.

Stir in minced garlic, cooking for one more minute until fragrant.

Add ground beef, breaking it apart with a spoon. Cook it until browned, about 7-8 minutes. Drain any excess fat.

Sprinkle taco seasoning over the beef and pour in ½ cup of water, allowing it to simmer for 3-4 minutes until slightly thickened.

In a separate bowl, mix refried beans with ½ cup of tomato sauce to create a creamy spread.

If using regular noodles, boil them in salted water for 8-10 minutes until al dente, then drain.

Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish.

Lay 3 noodles over the sauce, then spread half the bean mixture, half the seasoned beef, and 1 cup each of cheddar and Mexican blend cheeses.

Repeat layering with another 3 noodles, remaining beans, beef, and cheeses.

Finish with the final 3 noodles, the rest of the tomato sauce, and the remaining cheeses.

Bake uncovered for 25-30 minutes until the cheese is bubbly and golden brown.

Allow the lasagna to rest for 10 minutes before serving, then top with sliced green onions and jalapeños.