Mexican Lasagna Recipe
Mexican Lasagna Recipe photo by Taste of Home

Mexican Lasagna Recipe

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4.5 125 114
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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: 521 calories, 28g fat (16g saturated fat), 110mg cholesterol, 909mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 29g 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

Reviews for Mexican Lasagna

AVERAGE RATING
(114)
RATING DISTRIBUTION
5 Star
 (91)
4 Star
 (17)
3 Star
 (2)
2 Star
 (1)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed May. 16, 2016

"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."

MY REVIEW
Reviewed Apr. 22, 2016

"Family favorite. I have made this many times just like the recipe is written. We love it!!"

MY REVIEW
Reviewed Apr. 3, 2016

"I really wish people would rate the original recipe and not how they made it!"

MY REVIEW
Reviewed Apr. 3, 2016

"Very good. It's a Mexican flavored lasagna, which I wasn't sure of but it is good......we love Mexican food."

MY REVIEW
Reviewed Feb. 26, 2016

"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."

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