Mexican lasagna

Dianna Champlain


just made this up last night everyone really enjoyed it i did the no boil version you could cook your noodles first and it wont have to bake as long i just like the texture when you dont cook them first


★★★★★ 2 votes

makes 9x13in pan
30 Min
1 Hr 10 Min


  • 2 lb
    ground chuck
  • 1 can(s)
    black beans drained and rinsed
  • 1 can(s)
    whole kernel corn drained
  • 1/2 can(s)
    diced tomato with green chilies (rotel)
  • 2 pkg
    taco seasoning
  • 1 1/2 jar(s)
    ragu cheese sauce(where spag sauce is found)
  • 1 -26 oz
    white corn and black bean salsa (walmart brand)
  • ·
    mexican blend shredded cheese(however much you choose to use)
  • ·
    sour cream (optional)

How to Make Mexican lasagna


  1. cook meat,drain grease,add seasoning mix,then add black beans,corn and diced tomatoes/greenchiliesmix well heat throughly lightly spray 9x13in pan pour the 1/2 jar of cheese sauce on bottom of pan lay single layer of noodles in pan then layer meat mixture,drizzle cheese sauce,salsa and then shredded cheese then repeat noodles,etc.etc. THE LAST LAYER DONOT ADD SHREDDED CHEESE that will go on later,i did 3 layers you might want to sit your pan on a cookie sheet incase it bubbles over cover tightly with foil and bake at 350 for 1 hour now remember i did no boil version you can boil your noodles and then your only heating which i would say about 30 mins or so after its done cooking remove foil and add your shredded cheese return to oven 10 mins let sit for 10 mins and serve top with sour cream

Printable Recipe Card

Show 5 Comments & Reviews

In A Cookbook...

Download or buy this cookbook featuring Mexican lasagna.