mexican lasagna

(2 ratings)
Recipe by
Joey Wolf
Burlington, IA

My friend Krissy gave me this recipe. She said as I started to copy it onto my recipe cards, "Don't you want to try it first?" No need, I've never gotten a recipe from her that wasn't just wonderful, and this is no exception. Krissy and I worked together for 30 years, a lot of them side by side. Between us we have 9 brothers! When people would comment on how ornery we were, we would blame it on surviving all those brothers!

(2 ratings)
yield 10 -12
prep time 20 Min
cook time 1 Hr 35 Min

Ingredients For mexican lasagna

  • 1 1/2 lb
    ground beef (cooked and drained)
  • 16 oz
    refried beans
  • 1 tsp
    dried oregano
  • 2 tsp
    cumin
  • 3/4 tsp
    garlic powder
  • 12
    no cook lasagna noodles
  • 2 1/2 c
    water
  • 2 1/2 c
    salsa (your choice of hotness)
  • 2 c
    sour cream
  • 3/4 c
    thinly sliced green onions
  • 1/2 c
    shredded cheese (we like pepper jack, but mexican blend will work too)
  • 1 can
    sliced black olives (drained)

How To Make mexican lasagna

  • 1
    Preheat oven to 350*. Spray a 9X13 pan with Pam
  • 2
    Brown ground beef. It doesn't call for it but I always cook ground beef with 1/2-1 diced onion.
  • 3
    Combine browned ground beef,refried beans oregano, cumin,and garlic powder.
  • 4
    Place 4 no cook lasagna noodles into the bottom of the prepared pan
  • 5
    Layer with 1/2 of the browned beef mixture.
  • 6
    Another layer of 4 no cook noodles
  • 7
    The rest of the browned beef noodle mixture
  • 8
    The final layer of no cook noodles
  • 9
    Mix the water and Salsa. Pour over casserole.
  • 10
    Cover tightly with foil
  • 11
    Bake 1.5 hours
  • 12
    Mix Topping of: Sour Cream, onions, black olives, and shredded cheese
  • 13
    Remove from oven after 1.5 hrs, Spread topping evenly over casserole
  • 14
    Bake uncovered an additional 10 min.
  • 15
    Let stand 10 min. to set, slice and serve

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