Prep Time: 30 mins | Cook Time: 1 hr 35 mins | Servings: 10
This is another fantastic recipe you should try. Amazing lasagna with a flair of Tex-Mex and layers of beef mixture, refried beans, chillies, noodles, and cheese, then sour cream, cheese, green onions, olives, and tomatoes for the topping. This Mexican Lasagna is loaded with all the goodness, it’s hard to miss!
INGREDIENTS
16 ounces box uncooked lasagna noodles
2 pounds 93% or 96% lean ground beef
4 ounces can chop green chillies
16 ounces can refried beans
2 8-ounces bags Colby Jack cheese shredded, divided use
1 pkg. taco seasoning or Homemade Taco Seasoning
24 ounces jar Pace mild or medium chunky salsa divided use (or your favourite salsa)
16 ounces ctn. sour cream
2.25 ounces can ripe olives sliced, drained, for garnish
2 c. water
3 small Roma tomatoes chopped, for garnish
3 green onions chopped, for garnish
How to make Mexican Lasagna
Step 1: Cook the beef in a skillet over medium heat until brown. Drain when done, then add the beans, chillies, taco seasoning, and 2 heaping tablespoonfuls of salsa. Mix well until combined. Continue to heat through for additional 5 minutes over medium heat.
Step 2: On the bottom of a well-greased 9 x 13-inch baking dish, spread at least a cup of the meat mixture. This will prevent the noodles from sticking.
Step 3: Over the meat mixture, layer a row of four noodles. Spread on top 1/3 of the rest of the beef mixture and sprinkle with a cup of cheese. Do the same layers twice.
Step 4: Whisk the rest of the salsa with water until combined, then pour this on top of the lasagna.
Step 5: Place inside a 350 degrees oven and bake the lasagna for about an hour and a half, covered, until the noodles are fork-tender. Remove the cover, then top with sour cream, cheese, olives, onions, then tomatoes.
Step 6: Return to the oven and bake the lasagna for additional 5 to 15 minutes or until the cheese has melted.
Step 7: Remove from the oven when done and allow the lasagna to stand for at least 10 to 15 minutes before slicing.
NOTES:
Cover the noodles as much as you can when pouring the salsa/water mixture to prevent the noodles from drying out while baking.
To prevent the noodles from sticking to the bottom of the pan, make sure to spread at least a cup of the beef mixture on the bottom of the pan.
If desired, you can use enchilada sauce with salsa, then pour it on top.
The baking time varies depending on your oven, so make sure to check the noodles by pricking them with a fork. The casserole is cooked when the noodles are tender.
You can pre-cooked the lasagna noodles to al dente. Over the casserole, spread the salsa without mixing it with water. Place in the oven and bake for about 30 to 40 minutes or until bubbly. Remove from the oven and spread over the sour cream, add cheese, green onions, olives, and tomatoes. Bake for another 5 to 10 minutes until the cheese has melted.
Ingredients
- 16 ounces box uncooked lasagna noodles
- 2 pounds 93% or 96% lean ground beef
- 4 ounces can chop green chillies
- 16 ounces can refried beans
- 2 8-ounces bags Colby Jack cheese shredded, divided use
- 1 pkg. taco seasoning or Homemade Taco Seasoning
- 24 ounces jar Pace mild or medium chunky salsa divided use (or your favourite salsa)
- 16 ounces ctn. sour cream
- 2.25 ounces can ripe olives sliced, drained, for garnish
- 2 c. water
- 3 small Roma tomatoes chopped, for garnish
- 3 green onions chopped, for garnish
Instructions
Step 1: Cook the beef in a skillet over medium heat until brown. Drain when done, then add the beans, chillies, taco seasoning, and 2 heaping tablespoonfuls of salsa. Mix well until combined. Continue to heat through for additional 5 minutes over medium heat.
Step 2: On the bottom of a well-greased 9 x 13-inch baking dish, spread at least a cup of the meat mixture. This will prevent the noodles from sticking.
Step 3: Over the meat mixture, layer a row of four noodles. Spread on top 1/3 of the rest of the beef mixture and sprinkle with a cup of cheese. Do the same layers twice.
Step 4: Whisk the rest of the salsa with water until combined, then pour this on top of the lasagna.
Step 5: Place inside a 350 degrees oven and bake the lasagna for about an hour and a half, covered, until the noodles are fork-tender. Remove the cover, then top with sour cream, cheese, olives, onions, then tomatoes.
Step 6: Return to the oven and bake the lasagna for additional 5 to 15 minutes or until the cheese has melted.
Step 7: Remove from the oven when done and allow the lasagna to stand for at least 10 to 15 minutes before slicing.
Notes
Cover the noodles as much as you can when pouring the salsa/water mixture to prevent the noodles from drying out while baking. To prevent the noodles from sticking to the bottom of the pan, make sure to spread at least a cup of the beef mixture on the bottom of the pan. If desired, you can use enchilada sauce with salsa, then pour it on top. The baking time varies depending on your oven, so make sure to check the noodles by pricking them with a fork. The casserole is cooked when the noodles are tender. You can pre-cooked the lasagna noodles to al dente. Over the casserole, spread the salsa without mixing it with water. Place in the oven and bake for about 30 to 40 minutes or until bubbly. Remove from the oven and spread over the sour cream, add cheese, green onions, olives, and tomatoes. Bake for another 5 to 10 minutes until the cheese has melted.
