Mexican Lasagna Recipe

Mexican Lasagna Recipe
Photo by: Taste of Home
Rating

92% would make again

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

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  • 12 Servings
  • Prep: 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

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.
  • In a greased 13-in. x 9-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 at 350° for 1 hour or until heated through. Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting. Yield: 12 servings.

Mexican Lasagna published in Taste of Home Ground Beef Cookbook , p228

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Reviews for Mexican Lasagna (33)

Mexican Lasagna Recipe

Mexican Lasagna

Tell us what you think of this recipe.
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Reviewed on Oct. 05, 2009 by nmohr05

I was VERY skeptical about not cooking the noodles beforehand and having to pour two cups of water over everything. I even boiled water before chickening out and deciding to follow the exact recipe. Good thing I did. I turned out WONDERFUL! So delicious! I didn't use the refried beans- instead I used a can of black beans and a can of drained corn. I used 2 packs of taco seasoning instead, because I thought one wasn't enough for 2 pounds of beef. I thought the cheese topped with the water/salsa mix would be too slimy, but it didn't even affect it. I followed the recipe for the topping, but also added some crumbled tortilla chips. I would eat this every day if I could!

Reviewed on Sep. 29, 2009 by cityfire

I made this recipe for a potluck dinner and it was a hit. This is a keeper. I will never eat "regular" lasagna again.

Reviewed on Sep. 26, 2009 by elisa

Hi Kensmoma, I havent made this recipe yet BUT, I am sure you are to use lasagna noodles that you find in the gropcery isle. They usually come in a box. The recipe calls for 2 cups of water and 16 oz salsa... this would be plenty of liquid to cook the noodles :)

Reviewed on Sep. 17, 2009 by Kensmoma

This recipe calls for uncooked noodles. Do we need to use the no-cook variety?

Reviewed on Sep. 17, 2009 by Kensmoma

This recipe calls for uncooked noodles. Do we need to use the no-cook variety?

Reviewed on Aug. 15, 2009 by sherry829

I made this for a potluck for a staff meeting. Everyone loved it and wanted the recipe.

Reviewed on Jul. 05, 2009 by wanda111

I made this for a dinner at work and everyone loved it.

Reviewed on Jun. 22, 2009 by creo6746

I substituted the beef for ground turkey and the refried beans for black beans. I also used the "no cook" lasagna noodles. I've made this recipe twice now and it's AWESOME!

Reviewed on May. 20, 2009 by Seamus1993

Excellent! It's easy & delicious!

Reviewed on May. 14, 2009 by rainy23333

Do you cook the noodles?

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