Print Options

Back to Mexican Lasagna >

Include these items:

Select reviews >

Taste of Home Logo

Mexican Lasagna

Mexican Lasagna
I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! —Rose Ann Buhle, Minooka, Illinois
12 ServingsPrep: 20 min. Bake: 65 min. + standing

Ingredients

  • 2 pounds ground beef
  • 1 can (16 ounces) refried beans
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope taco seasoning
  • 2 tablespoons hot salsa
  • 4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
  • 12 ounces uncooked lasagna noodles
  • 1 jar (16 ounces) mild salsa
  • 2 cups water
  • 2 cups (16 ounces) sour cream
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3 green onions, chopped
  • 1 medium tomato, chopped, optional

Directions

  • 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.
  • 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.
  • Combine mild salsa and water; pour over top. Cover and bake 1 hour or
  • until heated through.
  • Top with sour cream, olives, onions, tomatoes if desired and
© Taste of Home 2013

2 of 2

Mexican Lasagna (continued)

Directions (continued)

  • remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15
  • minutes before cutting. Yield: 12 servings.
Nutrition Facts: 1 serving calculated without tomatoes equals 521 calories, 28 g fat (16 g saturated fat), 110 mg cholesterol, 909 mg sodium, 36 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013