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


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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
green onions, chopped
medium tomato, chopped, optional
1 (4oz) can(s)
green chilies

How to Make Mexican Lasagna


  • 1In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.
  • 2In a greased 9x13 back dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
  • 3Combine 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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