Mexican Lasagna Recipe
- 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
- 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 remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting. Yield: 12 servings.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Mexican Lasagna(90)
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Really good! The whole family enjoyed it.
This wonderful recipe was my first "Mex Lasagna". Since, I made a few alterations: brown beef or ground seitan in onions and then add garlic and cook for 1 min. Stir in: salsa, frozen or canned corn niblets, 1 can refried beans and 1 can black beans, enchilada sauce, chiles, taco seasoning & heat through. In a greased 13x9-in. baking dish, layer corn or flour tortillas and 1/3 of meat/bean mixture. Sprinkle with cheese. Repeat layers twice. I skip the step with the salsa and water.Cover and bake at 375° for 30 minutes. Uncover; top with 2 c crushed tortilla chips and sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes or salsa and Greek yogurt/sour cream, if desired. I serve it on a bed of lettuce or fresh baby spinach leaves.The meat/bean mixture is great for tacos, burritos, chimichangas, enchiladas, tamales, etc.
So easy to make! This is Taco Night all wrapped up in a delicious lasagna. My husband loved it and so did my 3-yr old. Definitely a keeper!
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).
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.
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