Easy Mexican Lasagna Recipe

5 8 10
Easy Mexican Lasagna Recipe
Easy Mexican Lasagna Recipe photo by Taste of Home
Publisher Photo

Easy Mexican Lasagna Recipe

Read Reviews
5 8 10
Publisher Photo
This lasagna is quick and easy to prepare, and leaves me plenty of time to feed our horses, goats and other animals while it's in the oven.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour 35 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 can (16 ounces) refried beans
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • 12 uncooked lasagna noodles
  • 2-1/2 cups water
  • 2-1/2 cups picante sauce or salsa
  • 2 cups (16 ounces) sour cream
  • 3/4 cup finely sliced green onions
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup (4 ounces) shredded Monterey Jack cheese

Directions

Combine beef, beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in a 13-in. x 9-in. baking dish. Spread half the beef mixture over the noodles. Top with four more noodles and the remaining beef mixture. Cover and remaining noodles. Combine water and picante sauce. Pour over all.
Cover tightly with foil; bake at 350° for 1-1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole; top with cheese. Bake, uncovered, until cheese is melted, about 5 minutes. Yield: 12 servings.
Originally published as Mexican Lasagna in Country February/March 1992, p51

Nutritional Facts

1 piece: 325 calories, 14g fat (8g saturated fat), 57mg cholesterol, 473mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 17g protein.

  • 1 pound lean ground beef (90% lean)
  • 1 can (16 ounces) refried beans
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • 12 uncooked lasagna noodles
  • 2-1/2 cups water
  • 2-1/2 cups picante sauce or salsa
  • 2 cups (16 ounces) sour cream
  • 3/4 cup finely sliced green onions
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  1. Combine beef, beans, oregano, cumin and garlic powder. Place four of the uncooked lasagna noodles in a 13-in. x 9-in. baking dish. Spread half the beef mixture over the noodles. Top with four more noodles and the remaining beef mixture. Cover and remaining noodles. Combine water and picante sauce. Pour over all.
  2. Cover tightly with foil; bake at 350° for 1-1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole; top with cheese. Bake, uncovered, until cheese is melted, about 5 minutes. Yield: 12 servings.
Originally published as Mexican Lasagna in Country February/March 1992, p51

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Reviews forEasy Mexican Lasagna

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leann0 User ID: 1443796 247054
Reviewed Apr. 13, 2016

"Really like this recipe, have made it several times. Leftovers are good, also"

MY REVIEW
sgronholz User ID: 1473861 36166
Reviewed Jun. 9, 2013

"This recipe is so easy to make and my family loves it!"

MY REVIEW
Benjamip User ID: 2201266 36099
Reviewed Jun. 27, 2012

"I made this for my adult kidlets last night and it was all thumbs up - they loved it! I prepared the meat, noodles and cheese in a casserole dish the night before, put it in the fridge, and the next evening after work, I simply poured the salsa water mix over the top and popped it in the oven for about 70 minutes! It was PERFECT with a salad and cheesy rolls! I was disappointed I didn't have any leftovers for today's lunch!"

MY REVIEW
kshea User ID: 2698812 14182
Reviewed Jun. 16, 2012

"Can't click on the stars for some reason, but I would rate this "5". It's really good, but we add more spices. Been making it since the early 90's."

MY REVIEW
bhagon User ID: 3464418 53597
Reviewed May. 29, 2012

"Made this wonderful casserole exactly as the recipe stated and used gluten free lasagna' noodles! A very easy recipe to make for dinner guests too!"

MY REVIEW
jsouba User ID: 1788691 53079
Reviewed Dec. 29, 2010

"Made this for a dinner party and it was a big hit! No leftovers! Was easy to make and could socialize while it cooked...would make again"

MY REVIEW
purplemartin3 User ID: 1362434 36004
Reviewed Nov. 4, 2010

"Loved this recipe. I fried the beef before using. Decreased the water to 1 cup and the sour cream to 1 cup. Used a package of taco seasoning and 3 cloves garlic, minced. Never added the oregano or cumin. Also put some diced red pepper on top with the onions & olives. Used a slightly smaller pan."

MY REVIEW
becka831 User ID: 3372463 10906
Reviewed Sep. 22, 2010

"Fabulous nummy recipe! Easy, reheats fabulously, kids love, so do adults."

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