- 2 pounds ground turkey or 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.
This recipe pairs well with a medium red wine.
Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now
Reviews for Mexican Lasagna
Sort By :
Turned out super yummy and the whole family loved it!
My family has made this basic recipe for years only instead we used flour tortillas as the Lasagna noodles. Very good both ways.
The recipe was very good however the ingredients, plus a can of black beans I wanted to add to it, cost over $35 at Publix.
This was deeelicious! And I agree with Bill466...changing a recipe THAT much does not equate to the original recipe, Kandilicious. Jus' sayin'.
Should the Colby-Monterey cheese of 4 cups be (32 ozs) since a cup is 8 ozs?? I'll give it a 4 since I haven't made it yet but, will be trying it this weekend.