Mexican Lasagna
Taken from my “Favorites” folder!
Taste Tester Notes; this recipe was developed for regular uncooked noodles do not use the no-cook noodles, there is no need to precook the noodles there is enough sauce for the uncooked noodles to cook in and soften, do not try this recipe with cooked noodles!….
Make this as spicy as you like by adjusting the jalapeno peppers and/or crushed chili flakes, you will need 1 (16-ounce) jar of salsa and 1/3 cup of salsa I usually purchase 2 jars and freeze the rest of the salsa for another time…
If you cooked the ground beef mixture 1-2 days ahead this is a snap to assemble
Servings 8-10
Ingredients:
2 pounds ground beef
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped (can omit)
4 large garlic cloves, minced (garlic loves can use more)
1 teaspoon crushed chili flakes, or adjust to heat level
2 envelopes taco seasoning mix (such as Old El Paso taco seasoning mix)
1/3 cup salsa (a little more won’t hurt)
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chilies
salt and fresh ground black pepper, to taste
4 cups shredded cheddar cheese, divided
12 lasagna noodles, cooked (can use)
1 (16-ounce) jar salsa, mild, medium or spicy
2 cups water
2-1/2 cups sour cream
1 (2-1/4 ounce) can sliced black olives, drained
3 to 4 green onions, chopped
1 large tomato (or use 2 small tomatoes)
Instructions:——————————————
Grease a 13 x 9-inch baking dish and prepare a large baking sheet to sit the baking dish on to catch any spills.
In a large skillet cook the ground beef with onion and jalapeno pepper until no longer pink; drain fat, then continue cooking until the meat is browned (adding in the garlic and chili flakes the last 2-3 minutes of cooking time, the beef may take about 10-12 minutes to brown).
Mix in 1/3 cup salsa and both envelopes of taco seasoning, refried beans and green chilies mix; cook over medium heat for 5-7 minutes.
TO ASSEMBLE——————————————
Place 4 uncooked lasagna noodles into the bottom of the baking dish, then 1/3 meat mixture, then sprinkle 1 cup shredded cheddar of the top of the meat.
Repeat layers two more times.
In a medium bowl combine the 16 ounce jar of salsa with 2 cups water then pour over the top.
Place the baking dish onto a large baking sheet (to catch any spills).
Cover tightly with a double layer of foil.
Bake in a preheated 350 degree F oven (bottom oven rack) for 1 hour or until very hot and bubbly and the noodles are fork-tender (baking time may take a little more).
Remove from oven, top with 2 cups sour cream, black olives, chopped tomatoes and remaining 1 cup shredded cheddar cheese on top.
Return to oven uncovered for 10-12 minutes longer.
Allow to stand for 20 minutes before slicing.
Related posts:
- Mexican Beef and Black Bean Lasagna
Mexi Beef Taco “Lasagna” Casserole
Vegetarian Chili Lasagna Rolls
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