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Mexican Lasagna

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! He loves this easy Mexican lasagna. —Rose Ann Buhle, Minooka, Illinois
  • Total Time
    Prep: 20 min. Bake: 65 min. + standing
  • Makes
    12 servings


  • 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 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.

Test Kitchen Tips
  • Using lean ground beef instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • Chilies also work well in dishes like corn if you like a little heat to your dinner sides.
  • Check out our top 10 lasagna recipes.
  • Nutrition Facts
    1 serving: 521 calories, 28g fat (16g saturated fat), 110mg cholesterol, 909mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 29g protein.


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    Average Rating:
    • glitterchatter
      Sep 6, 2019


    • Dan
      May 24, 2018

      110% worth the effort and everyone LOVED it! I made a few minor changes to this.. none of us like refried beans so I substituted black beans in their place. Used 2pks of taco seasoning. Added fresh button mushrooms and doubled the cheese. FAVORITE meal forever! Thank you

    • Joe
      May 15, 2018

      Too much water. Lasagna needs to be cooked. I substituted taco sauce for the water.

    • MaryAnn
      May 5, 2018

      Looks terrific making it today.

    • Jennifer
      Apr 29, 2018

      My family LOVES this dish. I make it vegetarian by swapping out the ground beef with Lightlife Mexican Crumbles. I also like that comes together so quickly.

    • Jennifer
      Mar 26, 2018

      I have so many recipes it's crazy! I see something that looks delicious or cute and I save it. I'm so happy I'm not the only one who does this! Maybe it's an obsession, but it's a delicious obsession!

    • Pamela
      Mar 19, 2018

      My family lived it

    • Talena
      Dec 23, 2017

      Precook the noodles, use less water and add about another pound of meat for a 9?13. Either that or use a 9x9. Better the next day! :)

    • mmskulski
      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!

    • ejshellabarger
      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!