Mexican Lasagna Recipe
- 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.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Mexican Lasagna(93)
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I made this for my card club and everyone RAVED about how good it was! It is easy to put together. I even refrigerated it first and cooked it later in the day. Turned out beautifully. The only thing different I did was to add a small onion and a few garlic cloves to the meat mixture. I'm getting requests for a copy of it and will definitely make it again!
I make this same recipe except I use browned and drained ground turkey with diced anaheim and pasilla chilies, jalapenos, white onions, and fresh lime juice and zest. I use a ground chili based seasoning that I created as my "taco seasoning" ingredient. A can of drained and rinsed black beans and frozen corn is added to meat mixture. Instead of lasagna noodles I use yellow corn tortillas and green enchillada sauce and layer as stated in the recipe. I omit the olives and top with cilantro, green onions, cheese, and tomatoes.....Served with rice and garden salad with cilantro lime ranch dressing. This dish is always a hit at potlucks and parties.
Really good! The whole family enjoyed it.
This wonderful recipe was my first "Mex Lasagna". Since, I made a few alterations: brown beef or ground seitan in onions and then add garlic and cook for 1 min. Stir in: salsa, frozen or canned corn niblets, 1 can refried beans and 1 can black beans, enchilada sauce, chiles, taco seasoning & heat through. In a greased 13x9-in. baking dish, layer corn or flour tortillas and 1/3 of meat/bean mixture. Sprinkle with cheese. Repeat layers twice. I skip the step with the salsa and water.Cover and bake at 375° for 30 minutes. Uncover; top with 2 c crushed tortilla chips and sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes or salsa and Greek yogurt/sour cream, if desired. I serve it on a bed of lettuce or fresh baby spinach leaves.The meat/bean mixture is great for tacos, burritos, chimichangas, enchiladas, tamales, etc.
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