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Mexican Lasagna

Mexican Lasagna

Prep Time 20 mins
Cook Time 1 hr 5 mins
Course Main Course
Servings 12


  • 2 lbs ground beef
  • 1 16 oz can refried beans
  • 1 4 oz can chopped green chilies
  • 1 envelope taco seasoning
  • 2 tablespoon hot salsa*
  • 12 oz uncooked lasagna noodles
  • 4 c shredded Mexican or Colby Jack cheese
  • 1 16 oz jar mild salsa
  • 2 c water
  • 2 c sour cream or plain Greek yogurt
  • 1 2.25 oz can sliced black olives drained, optional
  • cilantro, diced tomatoes, green onions optional


  • 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.
Keyword lasagna, mexican
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