Mexican Lasagna

4.67 from 3 votes

This Mexican Lasagna is a fun twist on a classic! It's packed with zesty taco flavor and layered with beef and loads of shredded cheese, making it perfect for the whole family!!

Prep Time20

Cook Time1 5

Rest Time10

Total Time1 35

Course: Main Course

Keyword: lasagna, mexican

Servings:

Calories: 423kcal

Author: Kelsey Byrnes

Equipment

1 9x13" baking dish

Ingredients

2 pounds ground beef
1 16-ounce can refried beans
1 4-ounce can chopped green chilies
1 envelope taco seasoning
12 ounces uncooked lasagna noodles
4 cups shredded Mexican or Colby Jack cheese
1 16-ounce jar mild salsa
2 cups water
2 cups sour cream or plain Greek yogurt
1 2.25-ounce can sliced black olives drained, optional
cilantro, diced tomatoes, green onions optional

Instructions

Preheat oven to 350°F.
Brown the ground beef and drain the fat.
2 pounds ground beef
Stir in the refried beans, green chilies, and taco seasoning.
1 16-ounce can refried beans, 1 4-ounce can chopped green chilies, 1 envelope taco seasoning
In a greased 9x13 pan, layer 1/3 of the lasagna noodles, 1/3 of the beef and bean mixture and 1 cup of cheese.
12 ounces uncooked lasagna noodles, 4 cups shredded Mexican or Colby Jack cheese
Repeat two more times.
In a medium sized bowl, combine the salsa and water. Pour over the lasagna.
1 16-ounce jar mild salsa, 2 cups water
Cover with foil and bake for 1 hour.
Remove the foil and top with sour cream (or Greek yogurt), olives and remaining cheese.
2 cups sour cream or plain Greek yogurt, 1 2.25-ounce can sliced black olives
Bake an additional 5 minutes. Remove from the oven and let stand for 10 minutes before serving.
Top with diced tomatoes, diced green onion and cilantro, if desired.
cilantro, diced tomatoes, green onions

Notes

Halve the ingredients and bake in a deep dish square baking pan, if desired.

Nutrition