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16 oz can
4 oz can
chopped green chilies
uncooked lasagna noodles
shredded Mexican or Colby Jack cheese
16 oz jar
sour cream or plain Greek yogurt
2.25 oz can
sliced black olives
cilantro, diced tomatoes, green onions
Preheat oven to 350°F.
Brown the ground beef and drain the fat.
Stir in the refried beans, green chilies, taco seasoning and hot salsa.
In a greased 9x13 pan, layer ⅓ of the lasagna noodles, ⅓ of the beef and bean mixture and 1 cup of cheese.
Repeat two more times.
In a medium sized bowl, combine the salsa and water. Pour over the lasagna.
Cover with foil and bake for 1 hour.
Remove the foil and top with sour cream (or Greek yogurt), olives and remaining cheese.
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.
*If you don't have hot salsa, you can use mild or medium, too.
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