Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I collect cookbooks and recipes (this one is from my son’s mother-in-law). My husband teases me that I won’t live long enough to try half of the recipes in my files!
Rose Ann Buhle Minooka, Illinois
Mexican Lasagna Recipe
Mexican Lasagna
2 Lbs. ground beef
1 can (16 oz.) refried beans
1 can (4 oz.) chopped green chilies
1 envelope taco seasoning
2 Tbsp. taco seasoning
2 Tbsp. hot salsa
4 cups (16 oz.) shredded Colby-Monterey Jack cheese, divided
12 oz. uncooked lasagna noodles
1 jar (16 oz.) mild salsa
2 cups water
2 cups (16 oz.) sour cream
1 can (2 ¼ 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 13×9 inch 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 F. for 1hour 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. 12 servings
(Recipe for Mexican Lasagna was in tasteofhome.com)
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