Mexican Lasagna
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.
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
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