Mexican Lasagna Recipe

4.5 128 117
Mexican Lasagna Recipe
Mexican Lasagna Recipe photo by Taste of Home
Publisher Photo

Mexican Lasagna Recipe

Read Reviews
4.5 128 117
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + standing

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 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

Directions

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.
Originally published as Mexican Lasagna in Taste of Home Ground Beef Cookbook 1999, p228

Nutritional Facts

1 serving: 521 calories, 28g fat (16g saturated fat), 110mg cholesterol, 909mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 29g protein.

  • 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
  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

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MY REVIEW
[email protected] User ID: 6692599 276350
Reviewed Oct. 16, 2017

"I precooked the noodles and used less water and more salsa. Also added a bit of enchilada sauce over noodles, since I added less water. Family devoured it and wants it again!"

MY REVIEW
ejshellabarger User ID: 3870843 271870
Reviewed Aug. 16, 2017

"I followed it as written except used the ready-to-bake noodles and I completed steps 1 and 2 the day before, refrigerated it overnight, and added the water/salsa before baking the next day. A great and easy potluck recipe!"

MY REVIEW
HBcook User ID: 2966570 259658
Reviewed Jan. 14, 2017

"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."

MY REVIEW
Bdb12241998 User ID: 8860091 248279
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
nancydehaan User ID: 8141009 247380
Reviewed Apr. 22, 2016

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

MY REVIEW
tinafizz User ID: 6809260 246545
Reviewed Apr. 3, 2016

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

MY REVIEW
RGC2 User ID: 8378304 246540
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
fawn105 User ID: 8220200 244504
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."

MY REVIEW
Comatose User ID: 8211094 241116
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
amehart User ID: 1464390 240610
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!"

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