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.

3.68 from 73 votes

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Prep Time 30

Cook Time 1

Total Time 31

Course Beef Main Dish/Pasta

Cuisine Tex-Mex

Servings

Calories 523 kcal

Equipment

1 deep dish 9x13" glass baking dish
1 large skillet
1 hamburger chopper to cut meat down in small pieces while frying
1 spatula
measuring cups
measuring spoons
1 sharp knife to cut vegetables
1 wooden spoon
1 small bowl

Ingredients

2 lbs. 93% or 96% lean ground beef
16 oz. can refried beans
4 oz. can green chilies chopped
1 pkg. taco seasoning or Homemade Taco Seasoning
16 oz. bag Colby Jack cheese shredded, divided use
16 oz. box uncooked lasagna noodles
24 oz. jar 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.
Use a hamburger chopper to break meat down in small pieces while frying.
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 deep dish 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 uncooked 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 in a small bowl; 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.

Nutrition

Calories: 523kcalCarbohydrates: 40gProtein: 34gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 105mgSodium: 1012mgPotassium: 645mgFiber: 4gSugar: 6gVitamin A: 1114IUVitamin C: 7mgCalcium: 351mgIron: 3mg

Keyword beef, cheese, ground beef, lasagna, olives, pasta, salsa, Tex Mex, tomatoes

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