Mexican Lasagna

Lindsey Sagerty


This is always a huge hit at our house! every thursday we eat dinner with my best friend and she requests this dish quite often!!


★★★★★ 3 votes

20 Min
1 Hr 5 Min


Add to Grocery List

  • 2 lb
    ground beef
  • 1 (16oz) can(s)
    refried beans
  • 1 pkg
    taco seasoning
  • 2 Tbsp
    hot salsa
  • 4 c
    shredded colby-monterey jack cheese, divided
  • 12 oz
    uncooked lasagna noodles
  • 1 (16oz) jar(s)
    mild salsa
  • 2 c
  • 2 (16oz) c
    sour cream
  • 1 (2 1/4oz can(s)
    black olives
  • 3
    green onions, chopped
  • 1
    medium tomato, chopped, optional
  • 1 (4oz) can(s)
    green chilies

How to Make Mexican Lasagna


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.
  2. In a greased 9x13 back dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
  3. Combine Mild Salsa and water; pour over the top. Cover and bake at 350* for 1 hour or until heated through. Top with sour cream, olives, onions, tomatoes (if desired) and remaining cheese. Bake uncovered 5 minutes londer. Let stand 10-15 minutes before cutting.

Printable Recipe Card

About Mexican Lasagna

Course/Dish: Beef, Other Main Dishes
Regional Style: Mexican
Hashtag: #lasagna

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