Mexican Lasagna

Mexican Lasagna

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roxane foster


My teen aged daughter surprised us with this wonderful dish. We love it at my house!


★★★★★ 1 vote


  • 1 bottle
    pace picante sauce- 20 oz
  • 20 oz
  • 1 lb
    ground beef or ground turkey
  • 1 can(s)
    refrained beans 16 oz
  • 1/2 tsp
  • 1/2 tsp
    oregano, dried
  • 1 tsp
    garlic powder
  • 8
    uncooked lasagna noodles
  • 16 oz
    sour cream
  • 1 can(s)
    sliced olives
  • 1 lb
    mexican blend shredded cheese
  • 6
    green onion

How to Make Mexican Lasagna


  1. Preheat oven to 350 degrees
  2. Brown ground meat; drain; and mix in spices
  3. Add refried beans to meat mixture and mix; once incorporated together, remove from heat.
  4. Spray 9x13 pan with cooking spray
  5. Lay down 4 uncooked lasagna noodles in the pan. Spread the noodles with 1/2 of the meat/bean mixture. Repeat with remaining noodles and meat/bean mixture. Pour 20 oz Jared of pace picante sauce over the meat/ noodles. Fill picante sauce jar with water and pour over noodles.
  6. Cover and bake at 350 for 1 1/2 hrs.
  7. Remove casserole from oven. Mix together sour cream, sliced green onions and drained sliced olives. Spread mixture on top of casserole. Sprinkle shredded cheese evenly on top. Return to oven and heat until cheese is melted, about 10 minutes.
  8. Remove from oven, let rest for 5 minutes. Serve - enjoy!

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