mexican lasagna

Name: Mexican Lasagna
Prep time: 30 min
Cook time: 1 h 10 min
Cuisine: Mexican
Ingredients: 2 pound(s) ground chuck; 1 can(s) black beans, drained and rinsed (15 oz); 1 can(s) whole kernel corn, drained (15.25 oz); 1/2 can(s) diced tomato with green chilies (1/2 10 oz. Rotel can; 2 package(s) taco seasoning; 1 1/2 jar(s) Ragu cheese sauce (16 oz jar) (where spaghetti sauce is found); 26 ounce(s) white corn and black bean salsa (Walmart brand); no-boil lasagna noodles (approx. 10); 2 package(s) Mexican blend shredded cheese (8 oz each) or however much you choose to use; - sour cream (optional)

(4 RATINGS)

899 Pinches 13 Photos

Dianna Champlain

southaven, MS

Updated on Oct 1, 2020

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.

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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

prep time 30 Min

cook time 1 Hr 10 Min

method Bake

yield makes 9x13in pan

Ingredients

2 pounds 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 packages taco seasoning
1 1/2 jars Ragu cheese sauce (16 oz jar) (where spaghetti sauce is found)
26 ounces white corn and black bean salsa (Walmart brand)
no-boil lasagna noodles (approx. 10)
2 packages Mexican blend shredded cheese (8 oz each) or however much you choose to use
- sour cream (optional)

How To Make mexican lasagna

Step 1

Cook meat and drain grease.

Step 2

Add seasoning mix to cooked meat. Then add black beans, corn, and diced tomatoes/green chilies. Mix well and heat thoroughly.
Step 3

Lightly spray 9x13 inch pan. Pour 1/2 the jar of cheese sauce on the bottom of the pan.
Step 4

Lay a single layer of noodles in the pan.
Step 5

Then layer meat mixture.
Step 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.
Step 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.
Step 8

After an hour remove foil and add your shredded cheese.
Step 9

Return to oven 10 mins let sit for 10 mins.
Step 10

Serve top with sour cream.
Step 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.
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