Mexican Lasagna Recipe


Mexican Lasagna Recipe

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March 29, 2017

Mexican Lasagna Recipe


1 pound ground beef and/or 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 sweet pepper, chopped

1 medium tomato, chopped, optional

Shredded lettuce or shredded Kale to top


1Preheat oven to 350°.

2 In a large skillet, cook beef over medium heat until no longer pink; drain (if using beans only, skip this step).

3 Stir in beans, chilies, sweet pepper, taco seasoning and hot salsa (if omitting beef, mix these ingredients up in a bowl or just heat up beans enough in a glass bowl to soften, then add remaining ingredients).

4 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.

5 Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.

6 Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting. Serve topped with shredded lettuce or kale. Yield: 12 servings.