Prep Time: 30 mins | Cook Time: 1 mins | Total Time: 31 mins | Yield: 10 Servings
Layer after layer of delicious Mexican flavors, this lasagna will surely be a hit! Dinner will be awesome if you try this recipe. Enjoy!
Ingredients:
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16 ounces box of uncooked lasagna noodles
24 ounces jar Pace mild or medium chunky salsa, divided use (or your favorite salsa)
16 ounces can of refried beans
4 ounces can of chopped green chilies
16 ounces sour cream
2 8 ounces bags of Colby Jack cheese, shredded, divided use
2 pounds 93% or 96% lean ground beef
2 c water
1 pack of taco seasoning or Homemade Taco Seasoning
3 small Roma tomatoes, chopped, for garnish
3 green onions, chopped, for garnish
2.25 ounces can ripe olives, sliced, drained, for garnish
Directions:
Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat.
Stir in the taco seasoning, beans, 2 tbsp of salsa, and chilis until well blended. Simmer the mixture for 5 minutes. Remove from the heat.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9×13-inch baking dish.
Add 1 cup of the meat mixture into the prepared baking dish and spread it evenly to the bottom.
Add 4 lasagna noodles on top of the meat mixture. Make sure to cover it well.
Add 1/3 of the meat mixture, followed by 1 cup of cheese on top of the lasagna noodles. Repeat the process until everything is arranged in layers.
In a mixing bowl, add water and the rest of the salsa. Stir until well blended. Add the mixture on top of the layers and spread it evenly. Cover with foil.
Place the baking dish in the preheated oven and bake the lasagna for about 1 hour and 30 minutes or until done.
Remove the foil cover, then add sour cream, cheese, olives, onions, and tomatoes on top. Make sure to lay them in individual layers. Bake for another 5 to 15 minutes or until the cheese melts completely.
Remove the lasagna from the oven and allow it to rest for at least 10 minutes at room temperature. Slice into even servings.
Serve and enjoy!
Notes:
Feel free to use enchilada sauce instead of salsa.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 449 kcal | Carbohydrates: 47g | Protein: 30g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 898mg | Potassium: 726mg | Fiber: 5g | Sugar: 7g | Vitamin A: 887IU | Vitamin C: 6mg | Calcium: 112mg | Iron: 4mg
Ingredients
- 16 ounces box of uncooked lasagna noodles
- 24 ounces jar Pace mild or medium chunky salsa, divided use (or your favorite salsa)
- 16 ounces can of refried beans
- 4 ounces can of chopped green chilies
- 16 ounces sour cream
- 2 8 ounces bags of Colby Jack cheese, shredded, divided use
- 2 pounds 93% or 96% lean ground beef
- 2 c water
- 1 pack of taco seasoning or Homemade Taco Seasoning
- 3 small Roma tomatoes, chopped, for garnish
- 3 green onions, chopped, for garnish
- 2.25 ounces can ripe olives, sliced, drained, for garnish
Instructions
Place a skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat.
Stir in the taco seasoning, beans, 2 tbsp of salsa, and chilis until well blended. Simmer the mixture for 5 minutes. Remove from the heat.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9x13-inch baking dish.
Add 1 cup of the meat mixture into the prepared baking dish and spread it evenly to the bottom.
Add 4 lasagna noodles on top of the meat mixture. Make sure to cover it well.
Add 1/3 of the meat mixture, followed by 1 cup of cheese on top of the lasagna noodles. Repeat the process until everything is arranged in layers.
In a mixing bowl, add water and the rest of the salsa. Stir until well blended. Add the mixture on top of the layers and spread it evenly. Cover with foil.
Place the baking dish in the preheated oven and bake the lasagna for about 1 hour and 30 minutes or until done.
Remove the foil cover, then add sour cream, cheese, olives, onions, and tomatoes on top. Make sure to lay them in individual layers. Bake for another 5 to 15 minutes or until the cheese melts completely.
Remove the lasagna from the oven and allow it to rest for at least 10 minutes at room temperature. Slice into even servings.
Serve and enjoy!
Notes
Feel free to use enchilada sauce instead of salsa. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
