Mexican Lasagna

Mexican Lasagna Recipe

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Joey Wolf


My friend Krissy gave me this recipe. She said as I started to copy it onto my recipe cards, "Don't you want to try it first?" No need, I've never gotten a recipe from her that wasn't just wonderful, and this is no exception. Krissy and I worked together for 30 years, a lot of them side by side. Between us we have 9 brothers! When people would comment on how ornery we were, we would blame it on surviving all those brothers!


★★★★★ 2 votes

20 Min
1 Hr 35 Min


  • 1 1/2 lb
    ground beef (cooked and drained)
  • 16 oz
    refried beans
  • 1 tsp
    dried oregano
  • 2 tsp
  • 3/4 tsp
    garlic powder
  • 12
    no cook lasagna noodles
  • 2 1/2 c
  • 2 1/2 c
    salsa (your choice of hotness)
  • 2 c
    sour cream
  • 3/4 c
    thinly sliced green onions
  • 1/2 c
    shredded cheese (we like pepper jack, but mexican blend will work too)
  • 1 can(s)
    sliced black olives (drained)

How to Make Mexican Lasagna


  1. Preheat oven to 350*. Spray a 9X13 pan with Pam
  2. Brown ground beef. It doesn't call for it but I always cook ground beef with 1/2-1 diced onion.
  3. Combine browned ground beef,refried beans oregano, cumin,and garlic powder.
  4. Place 4 no cook lasagna noodles into the bottom of the prepared pan
  5. Layer with 1/2 of the browned beef mixture.
  6. Another layer of 4 no cook noodles
  7. The rest of the browned beef noodle mixture
  8. The final layer of no cook noodles
  9. Mix the water and Salsa. Pour over casserole.
  10. Cover tightly with foil
  11. Bake 1.5 hours
  12. Mix Topping of: Sour Cream, onions, black olives, and shredded cheese
  13. Remove from oven after 1.5 hrs, Spread topping evenly over casserole
  14. Bake uncovered an additional 10 min.
  15. Let stand 10 min. to set, slice and serve

Printable Recipe Card

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