Mexican Lasagna...Ole!

Deborah Foust-Vick


I've made different versions of this recipe through the years but this one was one of the best. It was not difficult to make, not very time consuming and very tasty. My whole family loved it!!!!

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6 to 8 normal size servings


10 Min


30 Min




1 lb
ground turkey
onion, chopped
1 pkg
taco seasoning mix
1 can(s)
nacho cheese soup
2 c
white rice
1/2 pkg
sour cream
1 can(s)
rotel tomatoes
2 pkg
shredded cheese (nacho/taco style)
1 pkg
flour tortillas
1 can(s)
refried beans

Directions Step-By-Step

In a large skillet, brown the ground turkey with the onions. There should be little or no grease so drain or not as preferred.
Put the 2 cups rice in a microwave safe casserole dish or bowl that will hold at least 3 quarts of water and has a lid or cover and add 2 cups of water. Cover and cook. Follow instructions cooking for roughly 5 to 7 minutes depending on microwave wattage.
While rice is cooking, add taco seasoning (I prefer the new kind in the sauce pouch) and the can of refried beans. Combine well until thoroughly mixed.
Preheat oven to 350 degrees.
After rice is finished cooking and has been sitting covered for 5 minutes, remove lid and add cheddar cheese soup, rotel tomatoes and sour cream. Combine until thoroughly mixed.
In a 9 x 13 glass baking dish, put a layer of cheesy rice mixture on bottom. Add a layer of tortillas. Add a layer of meat/bean mixture and a layer of shredded cheese. Another layer of tortillas and repeat until the top of the pan is almost breached. Topping off completely with shredded cheese.
Bake in 350 degree oven for 20 minutes. Cheese will be golden and a little brown on the edges...perfect!
Cut into squares of desired size. Makes 6 to 8 normal size servings. Top with salsa, sour cream, lettuce, tomatoes or pico de gallo and serve. Eat and Enjoy! (Comer y disfrutar)

About this Recipe

Course/Dish: Turkey, Casseroles
Main Ingredient: Turkey
Regional Style: Mexican
Other Tag: Quick & Easy