Tuesday, April 12, 2011

Mexican Lasagna

are you in the mood for lasagna but not the same ol italian kind... well this mexican lasagna recipe was a big hit when i made it for a potluck dinner i was attending results = no leftovers! 
yep... it's that good! :) 

  • 2 lbs ground beef
  • 1 can (16 oz) refried beans
  • 1 can (4 oz) chopped green chilies
  • 1 envelope taco seasoning
  • 2 tbsp hot salsa
  • 4 c (16 oz) shredded Colby-Monterey Jack cheese, divided
  • 12 oz uncooked lasagna noodles
  • 1 jar (16 oz) mild salsa
  • 2 c water
  • 2 c (16 oz) sour cream
  • 1 can (2-1/4 oz) sliced ripe olives, drained
  • 3 green onions, chopped
  • 1 medium tomato, chopped, optional.

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.
  • In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
  • Combine mild salsa and water; pour over top. Cover and bake at 350° for 1 hour or until heated through.
  • Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting.


  1. Made this for dinner Monday night. HUGE hit! It was great to make something different and yummy!
    Also, just made smothered pork chops tonight and once again, huge success!
    I have the stuff to make breakfast pizza this weekend, and the stuff to make mac n cheese next week.
    I LOVE your blog and having somewhere to go to when I need recipe ideas that don't fail. Thanks so much!

  2. YAY!! I'm so happy you've enjoyed some of these yummy recipes! Thank you for your feedback!