2 cups (8 ounces) shredded Cheddar-Monterey Jack cheese blend, divided
4 1/2 cups salsa
9 no-boil lasagna noodles
Toppings: sour cream, chopped fresh cilantro
How to Make It
Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain and return to skillet. Stir in taco seasoning, corn, and 1/2 cup water. Cook, uncovered, stirring occasionally, 5 minutes or until thickened. Add cream cheese, stirring until melted. Remove from heat, and stir in 1 cup Cheddar-Monterey Jack cheese.
Spread 1 cup salsa evenly in a lightly greased 13- x 9-inch baking dish. Layer with 3 lasagna noodles (noodles should not touch each other or sides of dish), 2 cups ground beef mixture, and 3/4 cup salsa. Repeat layers using 3 lasagna noodles, remaining ground beef mixture, and 3/4 cup salsa. Top with remaining 3 noodles and 2 cups salsa, covering noodles completely. Sprinkle evenly with remaining 1 cup Cheddar-Monterey Jack cheese.
Bake, covered, at 375° for 30 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and edges are lightly browned. Let stand 5 minutes. Serve with desired toppings.
Note: For testing purposes only, we used Skinner Oven Ready Lasagne and Old El Paso Thick 'n Chunky salsa.
EZ and surprisingly delicious. Needs a little extra veggie in it, though. I used the suggested corn/black bean (frozen) vs canned mexi-corn. My husband loved it - proclaimed "best ever" although I was missing the veggies. Maybe add some shredded zuchinni or spinach?
This is one of the best recipes I have ever found. EVERYONE loves it. I have found a frozen Mexicorn product that also contains Black beans, and I use it now exclusively for this recipe. You have just GOT to try this one!!!
Different and fun to make. My husband and son are not fond of salsa so I eased up on it and also added more cheese. I used a bit smaller dish to pile it up a bit higher. Good way to use up the leftover lasagna noodles from a traditional lasagna dish.
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