Mexican Lasagna

Mexican Lasagna

156 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Recipe by  POPCKLGAL

“A different twist on lasagna! Easy to make!”

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Adjust Servings

Original recipe yields 12 servings



  1. In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
  2. Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
  3. Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
  4. In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.

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Reviews (156)

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This is a keeper! Very, very tasty. Very versitile as well. Instead of adding the spices, I just used a packet of taco seasonings and cooked the beef according to those directions. I also added a can of diced tomatoes to the beef. I used the tomatoes that have chili seasonings in it. I also used medium salsa. Instead of the olives, I added a 4 oz can of green chiles to the sour cream. I'm sure it would have tasted great without these changes. My husband just doesn't like olives, I LOVE diced tomatoes, and I didn't want to work so hard by adding the spices. Very easy meal. Kind of messy when done. Soooo good! My husband has already had seconds.



Awesome recipe! Here are my variations. I melted the cheese THEN added the sour cream. I used spoonfuls of sour cream all over the top, sprinkled cheddar cheese and chunks of avacado and tomatoes then sprinkled with chopped green onion/olives(mostly for presentation because it looks so nice). Made according to recipe it doesn't look as presentable. I also cheated and used the taco seasoning in the filling. This is a yummy dish that can easily be altered to suit anyones taste. If you use a disposable aluminum pan (drop the heat to 325) it seems like the noodles cook better and are not gummy as in a glass baking dish.



I mixed the refried beans and spices in the warm pan with the browned ground beef (it mixed easier as it warmed). I also precooked the noodles and omitted the water in the recipe. I layered as followed: a light layer of salsa on the bottom, noodles, meat-bean mixture, pepper-jack/monterey jack/mozza cheese mix layer, salsa. I repeated these layers, ending with a layer of noodles. I then topped it with more cheese. I baked it for 45 minutes, let it cool for 10 minutes (solidifies a bit in the pan and allows for easier cutting), and topped each serving with plain sour cream. Oh, it was so good! And even better the next day! Thanks for sharing, Popcklgal!

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Amount Per Serving (12 total)

  • Calories
  • 559 cal
  • 28%
  • Fat
  • 19.1 g
  • 29%
  • Carbs
  • 72.3 g
  • 23%
  • Protein
  • 25.6 g
  • 51%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 604 mg
  • 24%

Based on a 2,000 calorie diet



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Mexican Lasagna Chip Dip


next recipe:

Smothered Mexican Lasagna