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Easy Mexican Lasagna

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  • Author: Stephanie Powers
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 70

Description

All your favorites from 7 layer dip come together in this easy, cheesy, crowd-pleasing, Mexican lasagna!


Ingredients

Scale
  • 1 pound lean ground beef or turkey
  • 1 cup chopped onion
  • 1 envelope (or 3 tbsp.) taco seasoning
  • 1/2 cup water
  • 12 uncooked lasagna noodles (regular, whole wheat, or gluten-free)
  • 2 cups shredded Monterey Jack cheese
  • 1 (16 oz) can refried beans
  • 1 cup sour cream
  • 1 (2.25 oz) can sliced black olives
  • 1 cup water
  • 1 1/4 cup salsa

Instructions

  1. Brown ground beef with onion.
  2. Add taco seasoning and 1/2 cup water. Simmer 5 minutes.
  3. Add the refried beans and sour cream to a microwave-safe bowl and heat for 1 minute. Stir until thoroughly combined (this makes them easy to spread).
  4. In a greased foil baking pan, make the following layers: uncooked noodles, 1/2lb taco meat, 1 cup of cheese, uncooked noodles, refried beans & sour cream, drained olives, uncooked noodles, remaining cheese, remaining taco meat.
  5. Combine 1 cup water and salsa and pour evenly over the top of the cheese.
  6. Cover pan tightly with foil and bake for 50 minutes at 350.
  7. Uncover and top with additional cheese.
  8. Bake for an additional 10 minutes.
  9. Allow to cool slightly before serving topped with a dollop of guacamole or sour cream.

Notes

  • Can also be covered with heavy duty foil and frozen before baking. Just defrost overnight in the fridge and bake as usual. 12 servings.
  • Gluten-Free: Use gluten-free lasagna noodles.
  • Vegetarian: Replace the ground beef with crumbled tofu and make sure to choose vegetarian refried beans.

Nutrition

  • Serving Size: 12