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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
Nutritional 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.
Originally published as Mexican Lasagna in Taste of Home Ground Beef Cookbook , p228
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on May. 10, 2013 by Gadgetmomof3
The recipe, as written, was really good. I made this for the first time for an adult luncheon and it was a bit hit. I thought it was really tasty but a little on the heavy side. I think next time I make it, I will use a different type of salsa, like a corn and fire roasted tomato - any salsa with more vegetable variety. The olive/onion/tomato topping is a must and adds great lightness, flavor and color. I added a bit of fresh, chopped cilantro to it as well. Served with a side salad and plain greek yogurt (instead of sour cream).
Reviewed on May. 06, 2013 by christycincy
This recipe was oh-so-good! I made it for Cinco de Mayo, but will definitely make it again before the next one! Very easy, too. I was worried that there was not enough liquid to cook the noodles, but it turned out perfect. And when you add the tomatoes and green onions and olives with the cheese, it was so pretty, too! Leftovers were great as well.
Reviewed on May. 05, 2013 by momof4RN
I made this tonight, for Cinco de mayo tomorrow. I incorporated several changes that the other reviewers used, and it turned out great, with some to spare for leftovers. It is a keeper!
Reviewed on May. 05, 2013 by jechiatello
Served it to company everyone wanted the recipe, big hiy
Reviewed on Apr. 29, 2013 by lauray0ung
I have been making this recipe for years since seeing it in a Taste of Home book. My family absolutely loves it and we have it at least once a month. The only thing I do different is to use just 1 pound of ground beef and one of those large 32 ounce cans of refried beans - we liked the lower beef to bean ratio. I also only put olives on half because we have olive-haters in our household. Other than that, this is THE BEST Mexican Lasagna hands down that I've ever had. It comes out perfect every time.
Reviewed on Apr. 24, 2013 by CookRDad
This dish is pitch-in worthy! I'd share this with friends and family without hesitation. I substituted two finely choppped jalepenos for the can of chilis and would probably add more the next time I cook it. Used Mexican and Taco Cheeses, 4oz of taco seasoning from a container (didn't have a packet). Whole wheat lasagne was also used. Remaining aspects of the recipe were followed and resulted in a delicious delight...
Reviewed on Apr. 08, 2013 by Texas4ever
What's not to love in this recipe? I used corn tortillas (6 per layer, overlapped) instead of lasagna noodles. I also substituted Cholula Hot Sauce for the hot salsa. Only used 3 cups of cheese, and 1 and 3/4 cup water with the jar of salsa. I was afraid it would be too wet, but it was just perfect! When the casserole came out of the oven, I sprinkled it with cheese and let it sit for a good 30 min to 'set'. I let my family garnish it themselves with sour cream, green onions and olives. Next time we will make some guacamole as a side! Hubby and daughter loved it, and declared it a keeper. It's not fancy, it's just good TexMex comfort food! Oh by the way...if you're on WW, it is only 8 PP per serving (if 12 servings) when made with 93% lean ground beef, full fat cheese, and 2 Tbl full fat sour cream as a garnish!
Reviewed on Apr. 06, 2013 by judithlb
This is a great recipe, my entire family loves it!
Reviewed on Apr. 05, 2013 by skywaitress
Yum! This is so good. I added extra salsa to the meat as another reviewer recommended, also added a can of drained and rinsed black beans to the meat. Instead of the 2 tbls. of Hot salsa, I used taco sauce iI had in the fridge. The pan I used was a little bit larger than the recipe stated so I just used enough uncooked noodles to cover each layer. I left about a third of the pan without sour cream for my picky teenagers, but I put all the toppings on as stated on the rest of the pan and baked the 5 minutes in the oven. This does need to stand for a good 15-20min. before cutting into it, it helps to make nice slices! Enjoy, this is so good! I served with spanish rice and a green veggie.
Reviewed on Jan. 24, 2013 by MJwrabbit
This is an easy recipe and delicious!!
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