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Simple Mexican Lasagna Recipe

Simple Mexican Lasagna Recipe

I was hungry for something different, so I gave my Italian-style lasagna a Mexican accent. It's packed with tempting seasonings, and the cheese, and green onions and ripe olives make an attractive topping. —Sheree Swistun of Winnipeg, Manitoba
TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD:9 servings


  • 1 pound lean ground beef (90% lean)
  • 1 can (16 ounces) fat-free refried beans
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • 9 uncooked lasagna noodles
  • 1 jar (16 ounces) salsa
  • 2 cups water
  • 2 cups (16 ounces) reduced-fat sour cream
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1/2 cup thinly sliced green onions


  • 1. In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through.
  • 2. Place three noodles in a 13-in. x 9-in. baking dish coated with cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles.
  • 3. Cover and bake at 350° for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions. Yield: 9 servings.

Nutritional Facts

1 piece: 355 calories, 12g fat (7g saturated fat), 51mg cholesterol, 655mg sodium, 35g carbohydrate (7g sugars, 6g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

Reviews for Simple Mexican Lasagna

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Grammy5 User ID: 994532 222416
Reviewed Mar. 9, 2015

"I have made this for years since I first found it and it is a family and friends favorite. Very good recipe"

llheath User ID: 6590379 30157
Reviewed Apr. 29, 2013

"I made this recipe for the first time many months ago. We love southwest flavors, and this is a winner! The family loves it, and the recipe has now been placed amongst our family "favs"!"

Lisateachs2 User ID: 1420750 77685
Reviewed Mar. 17, 2012

"This was fabulous with a few tweaks. first, it seemed way too watery. Next time I will cut the water to 1 cup. I used a corn and black bean salsa that was great! Also I did not spread the sour cream over the lasagna; just a dollop on each serving. It was surprised at how little cheese it had, but we didn't even miss it!"

allaboutcookies86 User ID: 4740624 35677
Reviewed Sep. 20, 2011

"This was an easy Lasagna recipe not having to precook the noodles. I LOVE that for convienence. I am not a big refried bean person, but it actually went well with everything. I am surprised how good this is. The only complaint I have is that the ends of my noodles didn't cook... But i chopped them off. No biggy... Thank you for the idea. Maybe next time I won't put as many black olives on either... It seemed to hinder the flavors."

AMWmomofsix User ID: 4493382 35756
Reviewed Aug. 14, 2011

"This was very yummy! My daughter who hates salsa even loved it!"

buckleup2 User ID: 5909603 117483
Reviewed Mar. 30, 2011

"Such a great recipe! I used a stone baking dish and coated the bottom with salsa. I added one can of hominy for some extra fiber and texture and 1/2 package taco seasoning mix. Can't wait to eat the leftovers for dinner tonight!"

noraerin User ID: 2238314 52748
Reviewed Jul. 6, 2010

"I used chili powder instead of garlic powder and added a small can of green chilis. Plus I melted some shredded cheddar and mozz on the top during the last couple of minutes of cooking."

shertil51 User ID: 843192 93416
Reviewed Apr. 12, 2010

"I made this and it was so good, my husband love it and couldn't believe it was all diet, low fat. I will be making this again."

plugginalong User ID: 126961 93415
Reviewed Jan. 28, 2010

"I make this often. I made it once for a friend who had a death in their family and gave it to her unbaked. It sat "soaking" in the refrigerator overnight and I think it may have been even better that next day."

llklmk User ID: 3613987 30155
Reviewed Oct. 19, 2009

"I changed the sour cream to 1 1/4 cup, No olives, changed green onions to green peppers, and I also used ground turkey. My daughter doesn't like all the chucky veggies and she had 2 helpings. It was a keeper...."

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