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mexican lasagna

(4 ratings)
cupcakesfromheaven avatar
Blue Ribbon Recipe by
Dianna Champlain
@cupcakesfromheaven
southaven, MS

Just made this up last night. Everyone really enjoyed it. I did the no-boil version. You could cook your noodles first and they won't have to bake as long. I just like the texture when you don't cook them first.

Blue Ribbon Recipe

This Mexican lasagna is a fantastic twist. It's comfort food with a south of the border twist. It tastes like tacos with all the fixings except there are noodles instead of tortillas. Lasagna can be labor intensive but using no-boil noodles takes away one step. Super flavorful, this hearty dinner is layered with black beans, corn, tomatoes with green chilies, salsa, cheese sauce, and shredded cheese. Yum!

— The Test Kitchen @kitchencrew
►
(4 ratings)
yield serving(s)
prep time 30 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For mexican lasagna

  • 2 lb
    ground chuck
  • 1 can
    black beans, drained and rinsed (15 oz)
  • 1 can
    whole kernel corn, drained (15.25 oz)
  • 1/2 can
    diced tomato with green chilies (1/2 10 oz. Rotel can
  • 2 pkg
    taco seasoning
  • 1 1/2 jar
    Ragu cheese sauce (16 oz jar) (where spaghetti sauce is found)
  • 26 oz
    white corn and black bean salsa (Walmart brand)
  • no-boil lasagna noodles (approx. 10)
  • 2 pkg
    Mexican blend shredded cheese (8 oz each) or however much you choose to use
  • sour cream (optional)

How To Make mexican lasagna

  • Browning ground beef.
    1
    Cook meat and drain grease.
  • Seasonings, black beans, corn, and diced tomatoes/green chilies added to the browned beef.
    2
    Add seasoning mix to cooked meat. Then add black beans, corn, and diced tomatoes/green chilies. Mix well and heat thoroughly.
  • Cheese sauce poured into a greased pan.
    3
    Lightly spray 9x13 inch pan. Pour 1/2 the jar of cheese sauce on the bottom of the pan.
  • Noodles added to the baking dish.
    4
    Lay a single layer of noodles in the pan.
  • A layer of ground beef mixture added to baking dish.
    5
    Then layer meat mixture.
  • Shredded cheese added on top of the beef.
    6
    Drizzle cheese sauce, salsa, and then shredded cheese. Then repeat noodles, etc, etc. THE LAST LAYER DO NOT ADD SHREDDED CHEESE. That will go on later. I did 3 layers.
  • Mexican Lasagna layered, covered in foil, and in the oven.
    7
    Cover tightly with foil. Bake at 350 for 1 hour. You might want to sit your pan on a cookie sheet in case it bubbles over.
  • Remaining shredded cheese sprinkled on top.
    8
    After an hour remove foil and add your shredded cheese.
  • Melting cheese on top of Mexican lasagna.
    9
    Return to oven 10 mins let sit for 10 mins.
  • Sour cream added to the top of the Mexican Lasagna.
    10
    Serve top with sour cream.
  • 11
    Now, remember I did no-boil noodles. You can use regular lasagna noodles you have to boil. Cook per package directions. When baking then you're only heating so I would say cook for 30 mins. Then remove foil, add cheese and return to oven for 10 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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