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


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1 1/2 lb
ground beef (cooked and drained)
16 oz
refried beans
1 tsp
dried oregano
2 tsp
3/4 tsp
garlic powder
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


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

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