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mexican lasagna

(4 ratings)
Blue Ribbon Recipe by
Dianna Champlain
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.
    Cook meat and drain grease.
  • Seasonings, black beans, corn, and diced tomatoes/green chilies added to the browned beef.
    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.
    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.
    Lay a single layer of noodles in the pan.
  • A layer of ground beef mixture added to baking dish.
    Then layer meat mixture.
  • Shredded cheese added on top of the beef.
    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.
    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.
    After an hour remove foil and add your shredded cheese.
  • Melting cheese on top of Mexican lasagna.
    Return to oven 10 mins let sit for 10 mins.
  • Sour cream added to the top of the Mexican Lasagna.
    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.