- 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 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 this for a weeknight dinner and it is quite good. I followed the recipe except: used 24 ounces of salsa with 1 cup of water and did not top with the sour cream but served it on the side. I used noncook noodles and the baked finish was perfectly cooked. I would use less beef next time and maybe layer in some of the salsa mixture over the meat to moisten and flavor."
"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."
"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."
"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!"
"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.."
"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 wholeAdded 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. uncoveredServed sour cream on the side.Let REST 10-15 minutes, a must!Great flavors!!!!!!"