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Mexican Lasagna Recipe

Mexican Lasagna Recipe

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 YIELD: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 (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.

Nutritional Facts

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

Reviews for Mexican Lasagna

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Reviewed 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! :)"

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!"

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!"

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."

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."

Reviewed Apr. 22, 2016

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

Reviewed Apr. 3, 2016

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

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."

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."

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."

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