Mexican Lasagna with Noodles
10 layers of deliciousness. This Mexican lasagna with noodles is full of pasta, beef, beans and salsa. Comfort food at its best!
Servings: 15
Calories: 472kcal
Ingredients
- 12 ounces uncooked lasagna noodles
- 2 pounds lean ground beef
- 16 ounces refried beans (1 can)
- 4 ounces chopped green chiles (1 small can)
- 1 envelope taco seasoning 1 ounce
- 24 ounces mild salsa (divided - ⅔ cup goes in with the meat)
- 4 cups cheddar cheese (divided) or colby jack cheese
- 1 cup water
- 1 1/2-2 cups sour cream
Toppings:
- 1 can sliced ripe black olives drained (2-1/4 ounces)
- 3 green onions chopped
- 1 medium diced tomato
Instructions
- Preheat oven to 350ºFahrenheit. Spray a 9x13 baking pan with cooking spray.
- Heat a pan of water to boiling and add the lasagna noodles. Cook for about 5-7 minutes until the noodles are softened, but still al dente. They will continue to cook in the casserole. 12 ounces uncooked lasagna noodles
- In a large skillet, cook beef over medium high heat until no longer pink. Drain off any fat. Stir in beans, chilies, taco seasoning and ⅔ cup of the salsa. 2 pounds lean ground beef, 16 ounces refried beans, 4 ounces chopped green chiles, 1 envelope taco seasoning, 24 ounces mild salsa
- Cover the bottom of the greased baking dish with a layer of lasagna noodles. Cover with ⅓ of the beef mixture. Sprinkle with 1 cup of cheese. Repeat layers twice (noodles, meat, cheese, noodles, meat, cheese). 4 cups cheddar cheese
- Combine the remaining salsa and water. Pour over the top of the casserole. 1 cup water
- Cover with foil and bake 1 hour or until heated through and the noodles are cooked.
- Top with sour cream and remaining 1 cup of cheese. Bake, uncovered, for 5-10 additional minutes or until the cheese is melted. Top with olives, onions, tomatoes if desired. 1 1/2-2 cups sour cream, 1 can sliced ripe black olives, 3 green onions, 1 medium diced tomato
- Garnish with cilantro if desired. Let stand 10-15 minutes before cutting and serving for clean slices.
Video
Notes
- We find this doesn't need additional salt and pepper because of all the canned ingredients, but feel free to add as needed.
- Other variations: add corn kernels, diced red bell pepper or pinto beans. Monterey Jack is an excellent cheese option, too.
- If you don't have taco seasoning, you could use a tablespoon of chili powder, a teaspoon of cumin and 2 minced garlic cloves. You can also make our homemade taco seasoning.
- Store any leftovers in the fridge in an airtight container for up to 4 days.
Nutrition
Calories: 472kcal | Carbohydrates: 26g | Protein: 24g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 804mg | Potassium: 438mg | Fiber: 3g | Sugar: 5g | Vitamin A: 814IU | Vitamin C: 2mg | Calcium: 316mg | Iron: 2mg