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Mexican Lasagna Recipe
Mexican Lasagna Recipe photo by Taste of Home

Mexican Lasagna Recipe

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4.5 120
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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.

Reviews for Mexican Lasagna

AVERAGE RATING
   (83)
RATING DISTRIBUTION
5 Star
 (67)
4 Star
 (11)
3 Star
 (2)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Jan. 5, 2016

"This is not Southwestern (I'm from New Mexico) if it calls for lasagna noodles. I substituted corn tortillas for the noodles. Much better. You can either lightly fry the corn tortillas in olive oil and set them on paper towels to absorb the excess oil and then layer as the recipe calls for, or layer the tortillas with out frying. Much better."

MY REVIEW
Reviewed Dec. 30, 2015

"Excellent recipe! I added the two packages of taco seasoning, as others have done, and used a can of diced jalapenos in place of the diced green chilies, as my family loves spicy! This will be a regular in our meal rotation - thank you!"

MY REVIEW
Reviewed Dec. 26, 2015

"Awesome recipe! I made a few modifications. I added two packages of taco seasoning mix and two cans of chopped chiles. I used 4 tablespoons of mild taco sauce. In the meat mixture, I added salsa mild taco sauce to avoid dryness after baking. I didn't add salsa and water to top layer. It was one of the hit dishes for Christmas.."

MY REVIEW
Reviewed Nov. 6, 2015

"Very, very good!! Wife and kids loved this, great leftovers. I used regular Barilla noodles, amazed noodles came out soft, I was worried.

I tried to follow recipe as listed but after reading reviews made a few changes which are necessary.
Brown meat add a small diced onion, drain, then use 2 packets of taco seasoning, not one since it's 2lb of meat.
4 tablespoons of taco sauce instead of 2 hot sauce because of kids.
3/4 jar of salsa instead of whole
Added a can of Rotella with cilantro and lime plus the juice with the salsa and water.
Cover with aluminum foil to cook.
When finished, topped it with green onions, olives and a diced tomato, cooked additional 6 min. uncovered
Served sour cream on the side.
Let REST 10-15 minutes, a must!
Great flavors!!!!!!"

MY REVIEW
Reviewed Oct. 18, 2015

"Very tasty"

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