PREP TIME: 30 mins | COOK TIME: 1 min | TOTAL TIME: 31 mins | SERVINGS: 10
Lasagna with a Tex-Mex touch? I am all in! This mouthwatering Mexican Lasagna with layers of beef/refried beans/chilies mixture, lasagna noodles, sour cream, cheese, green onions, olives, and tomato toppings is the perfect weeknight/Holiday dinner!
INGREDIENTS
1 pkg. taco seasoning or Homemade Taco Seasoning
2 pounds 93% or 96% lean ground beef
16 ounces can refried beans
16-ounce box of uncooked lasagna noodles
4 ounces can chop green chilies
2 8-ounces bags Colby Jack cheese, shredded, divided use
24 ounces jar Pace mild or medium chunky salsa, divided use (or use your favorite salsa)
16 ounces ctn. sour cream
2.25 ounces can ripe olives, sliced, drained, for garnish
2 c. water see
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 or until browned. Drain when done. Then, add the beans, chilies, taco seasoning, and 2 heaping tbsp salsa. Mix well until combined and continue to cook for another 5 minutes.
Step 2: Spread at least 1 c. of the meat mixture on the bottom of a well-greased 9 x 13-inch baking dish. On top, lay four noodles. Cover the noodles with 1/3 of the beef mixture and sprinkle with 1 c. cheese. Do the same layers twice.
Step 3: Mix the rest of the salsa and water, then pour this on top.
Step 4: Place in the preheated oven and bake for about 1 1/2 hours, covered, until the noodles are tender. Remove the cover and top the lasagna with sour cream followed by cheese, olive, onions, and tomatoes. Continue to bake for another 5 to 15 minutes or until the cheese has melted.
Step 5: Remove from the oven when done and allow the lasagna to cool for about 10 to 15 minutes before slicing. Enjoy!
NOTES:
To prevent the noodles from drying out when baking, make sure to cover the noodles with the salsa/water mixture.
So the noodles won’t stick to the bottom of the pan, spread at least a cup of the beef mixture.
If desired, you can use enchilada sauce with the salsa to pour on top.
Adding more layers of (pre-cooked) noodles is not recommended because there will not be enough moisture in the casserole.
Adjust the cooking time accordingly until the noodles are fork tender.
You can also precook the lasagna noodles until al dente. Pour the salsa on top. DO NOT mix the salsa with water. Then, bake the lasagna for about 30 to 40 minutes until the casserole is bubbly. Top the lasagna with sour cream, then cheese, green onions, olives, and tomatoes. Continue baking for 5 to 10 minutes more or until the cheese has melted.
If desired, you can also make homemade taco seasoning.
Ingredients
- 1 pkg. taco seasoning or Homemade Taco Seasoning
- 2 pounds 93% or 96% lean ground beef
- 16 ounces can refried beans
- 16-ounce box of uncooked lasagna noodles
- 4 ounces can chop green chilies
- 2 8-ounces bags Colby Jack cheese, shredded, divided use
- 24 ounces jar Pace mild or medium chunky salsa, divided use (or use your favorite salsa)
- 16 ounces ctn. sour cream
- 2.25 ounces can ripe olives, sliced, drained, for garnish
- 2 c. water see
- 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 or until browned. Drain when done. Then, add the beans, chilies, taco seasoning, and 2 heaping tbsp salsa. Mix well until combined and continue to cook for another 5 minutes.
Step 2: Spread at least 1 c. of the meat mixture on the bottom of a well-greased 9 x 13-inch baking dish. On top, lay four noodles. Cover the noodles with 1/3 of the beef mixture and sprinkle with 1 c. cheese. Do the same layers twice.
Step 3: Mix the rest of the salsa and water, then pour this on top.
Step 4: Place in the preheated oven and bake for about 1 1/2 hours, covered, until the noodles are tender. Remove the cover and top the lasagna with sour cream followed by cheese, olive, onions, and tomatoes. Continue to bake for another 5 to 15 minutes or until the cheese has melted.
Step 5: Remove from the oven when done and allow the lasagna to cool for about 10 to 15 minutes before slicing. Enjoy!
Notes
To prevent the noodles from drying out when baking, make sure to cover the noodles with the salsa/water mixture. So the noodles won't stick to the bottom of the pan, spread at least a cup of the beef mixture. If desired, you can use enchilada sauce with the salsa to pour on top. Adding more layers of (pre-cooked) noodles is not recommended because there will not be enough moisture in the casserole. Adjust the cooking time accordingly until the noodles are fork tender. You can also precook the lasagna noodles until al dente. Pour the salsa on top. DO NOT mix the salsa with water. Then, bake the lasagna for about 30 to 40 minutes until the casserole is bubbly. Top the lasagna with sour cream, then cheese, green onions, olives, and tomatoes. Continue baking for 5 to 10 minutes more or until the cheese has melted. If desired, you can also make homemade taco seasoning.
