This delicious and simple meal is from my friend, Jenn. You can easily make this Mexican lasagna recipe ahead and throw it in the freezer for a busy night!
Mexican Lasagna Recipe
If you like this you must try this easy, tasty layered burrito casserole.
Ingredients
- 1 pound ground beef (you don’t need to brown it)
- 1 (16 ounce) can refried beans
- 1 packet taco seasoning — use organic or here's a recipe for homemade taco seasoning
- 12 uncooked lasagna noodles
- 1 cup water
- 2 1/2 cups picante sauce or salsa
- 1-2 cups sour cream
- 3 cups shredded Monterey Jack or Cheddar cheese (or mix together).
- You can also add ½-1 cup of pureed veggies to the meat mixture for added nutrition without affecting the flavor. Try carrots, cauliflower or squash.
Instructions
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine beef, beans, and taco seasoning. Then layer 4 uncooked noodles in bottom of a 9×13 inch pan. Spread half of beef mixture over noodles. Layer with ¾ cup of cheese. Top with 4 noodles. Spread with remaining mixture and top with remaining noodles.
In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil and bake 1 1/2 hours in the preheated oven, or until noodles are tender. Spoon sour cream over lasagna, and top with remaining cheese. Bake uncovered until cheese melts, about 5 to 10 minutes
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Connie says
This was so yummy and so easy. Doubled recipe except the salsa sauce, and used Kelly’s homemade taco seasoning recipe. Added grated carrot and cumin to mashed black and Pinto beans as could not find refried beans. Added some sliced picked jalapenos. Did not have foil so used heat and steam function on oven for first half of cooking then normal heat. And used yoghurt instead of sour cream just cos I get more use out of it. Thanks for great recipe will make again.
Julie says
thanks for the recipe. I like how the noodles are not pre-cooked, but rather cook as the lasagna cooks. Makes life easy.