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Mexican Lasagna | Can't Stay Out of the Kitchen | this awesome #lasagna has a #TexMex twist that's irresistible. It's so easy since you don't have to pre-cook the #noodles. Perfect for company & #holiday dinners. #CincoDeMayo #beef #cheese

Mexican Lasagna

Teresa Ambra
This amazing lasagna recipe with Tex-Mex flair is fantastic. This family favorite entree has a beef mixture that includes refried beans and chilies. The recipe is layered with noodles and cheese and has a salsa layer before adding sour cream, cheese, green onions, olives and tomatoes for the topping. It's perfect for company or holiday dinners like Cinco De Mayo.
3.65 from 56 votes
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Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Course Beef Main Dish/Pasta
Cuisine Tex-Mex
Servings 10

Ingredients
  

  • 2 lbs. 93% or 96% lean ground beef
  • 16 oz. can refried beans
  • 4 oz. can chopped green chilies
  • 1 pkg. taco seasoning or Homemade Taco Seasoning
  • 2 8-oz. bags Colby Jack cheese shredded, divided use
  • 16 oz. box uncooked lasagna noodles
  • 24 oz. jar Pace mild or medium chunky salsa divided use (or your favorite salsa)
  • 2 cups water see note below
  • 16 oz. ctn. sour cream
  • 2.25 oz. can ripe olives sliced, drained, for garnish
  • 3 green onions chopped, for garnish
  • 3 small roma tomatoes chopped, for garnish

Instructions
 

  • In a skillet, cook beef over medium heat until no longer pink; drain.
  • Add the beans, chilies, taco seasoning and 2 heaping tablespoonfuls salsa; mix well.
  • Heat through over medium heat about 5 minutes.
  • In a well greased 9x13” baking dish, spread at least a cup of the meat mixture on the bottom to prevent noodles from sticking.
  • Layer a row of four noodles and spread with one-third of the remaining beef mixture.
  • Sprinkle with 1 cup of cheese.
  • Repeat layers twice.
  • Combine remaining salsa and water; pour over top.
  • Cover and bake at 350° for 1 hour and a half, or until noodles test fork tender.
  • Uncover; top with sour cream, then cheese, then olives, then onions, and finally tomatoes.
  • Bake 5-15 minutes longer—until cheese melts.
  • Let stand 10-15 minutes before cutting.

Notes

NOTE: When pouring salsa/water mixture over top it is imperative that you cover the noodles as much as possible so they don’t get dried out while baking.
NOTE: You must spread at least a cup of beef mixture on the bottom of the baking dish or the noodles will stick to the bottom of the pan.
NOTE: You can use enchilada sauce with the salsa to pour over top, if desired.
NOTE: Since the noodles aren't pre-cooked you cannot add additional layers or there is not enough moisture in the casserole to bake them through sufficiently.
NOTE: Baking time is approximate. Your oven may take 1 hour or 2 hours depending on if it runs fast or slow. Check for doneness by pricking noodles with a fork. If the noodles are tender, the casserole is cooked enough.
NOTE: If you wish to precook your lasagna noodles, cook only to al dente. Then spread the salsa over top of the casserole WITHOUT mixing it with water. Bake about 30-40 minutes or until casserole is bubbly. Then spread with sour cream, add cheese, green onions, olives and tomatoes. Bake an additional 5-10 minutes or until cheese melts.
NOTE: If you prefer to make your own homemade taco seasoning recipe, this is a great that can be made up in 5 minutes.
Recipe inspired from Taste of Home.
© Can’t Stay Out of the Kitchen
Keyword beef, cheese, ground beef, lasagna, olives, pasta, salsa, Tex Mex, tomatoes
Tried this recipe?Let us know how it was!