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
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)


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