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Mexican Lasagna Recipe
Mexican Lasagna Recipe photo by Taste of Home

Mexican Lasagna Recipe

Publisher Photo
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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Mexican Lasagna

AVERAGE RATING
   (97)
RATING DISTRIBUTION
5 Star
 (82)
4 Star
 (12)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Jan. 30, 2015

"Amazing dish, loved it!"

MY REVIEW
Reviewed Jan. 25, 2015

"This is great. I used no boil lasagna. You can add whatever extras you enjoy. It was a little like eating seven layer dip, lots of different flavors. Everyone liked it and finished it off. Our guests ate a lot and the kids all had seconds, not even complaining they saw some sour cream. My rating comes from if my husband and kids like it. I am finding the best recipes ever in this site for my picky family."

MY REVIEW
Reviewed Jan. 7, 2015

"Made this last night and really liked it. The only adjustments I made was using low sodium taco seasoning because I know how salty that can be. Good thing because it would've been overly salty. I sprinkled on a scant cup of the crushed chips and found that it does give it a nice corn aroma since I used flour tortillas. Overall it was very easy to put together. It does go well with chopped fresh tomatoes ."

MY REVIEW
Reviewed Jan. 3, 2015

"Very good and I will definitely make it again. The only comment I will make is that the 2 cups of water (mixed with the salsa and poured over the top before baking) seemed excessive as the finished product was rather soupy. I will cut it down to 1 cup of water when I make this recipe again."

MY REVIEW
Reviewed Oct. 12, 2014

"Loved that I didn't have to cook the noodles first. I used pork instead of beef to decrease the cost."

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