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Mexican Lasagna Recipe
Mexican Lasagna Recipe photo by Taste of Home

Mexican Lasagna Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 65 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 65 min. + standing
MAKES: 12 servings

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
  • 12 ounces uncooked lasagna noodles
  • 4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
  • 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

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.

Directions

  1. 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.
  2. 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.
  3. Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.
  4. Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting. Yield: 12 servings.
Originally published as Mexican Lasagna in Taste of Home Ground Beef Cookbook 1999, p228

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Mexican Lasagna

AVERAGE RATING
   (100)
RATING DISTRIBUTION
5 Star
 (83)
4 Star
 (13)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Mar. 9, 2015

"I have been making this for years but instead of lasagna noodles I use soft tortillas. More Mexican."

MY REVIEW
Reviewed Mar. 9, 2015

"I like this recipe! quick and easy to make"

MY REVIEW
Reviewed Feb. 25, 2015

"So, so yummy!"

MY REVIEW
Reviewed Jan. 30, 2015

"Amazing dish, loved it!"

MY REVIEW
Reviewed Jan. 25, 2015

"This is great. I used no boil lasagna. You can add whatever extras you enjoy. It was a little like eating seven layer dip, lots of different flavors. Everyone liked it and finished it off. Our guests ate a lot and the kids all had seconds, not even complaining they saw some sour cream. My rating comes from if my husband and kids like it. I am finding the best recipes ever in this site for my picky family."

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