- 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.
Reviews for Mexican Lasagna
"I made the recipe as instructed although my honey thought it called for too much water I thought it was necessary to help cook the noodles. It did turn out very tasty but it was soupy. Day 2 it was perfectly reconstituted and very yummy! I'll def make it again but if I was going to present it to company I'd cut back on the water or make it a day ahead."
"Family favorite. I have made this many times just like the recipe is written. We love it!!"
"I really wish people would rate the original recipe and not how they made it!"
"Very good. It's a Mexican flavored lasagna, which I wasn't sure of but it is good......we love Mexican food."
"Great tasting! The family loved this Mexican Lasagna and requested that it becomes a regular visitor to the dinner table. Tastes great as followed but I did add well drained can of corn to meat mixture.Next time I will cut back on the water by 1 cup, only because it came out a little soupy, otherwise I followed the recipe as written."