Community Recipe
from [cheleberry]
Mexican Lasagna

Mexican Lasagna

  • Yield: 12 servings


  • 2 pound(s) ground beef (or ground turkey)
  • 1 can(s) refried beans (16 oz.)
  • 1 can(s) chopped green chilies (4 oz.)
  • 1 envelope(s) taco seasoning
  • 2 tablespoon(s) hot salsa (mild works also)
  • 4 cup(s) shredded Colby-Monterey Jack cheese divided
  • 12 ounce(s) uncooked lasagna noodles
  • 1 jar(s) mild salsa (16 oz.)
  • 2 cup(s) water
  • 1 cup(s) sour cream (8 oz.)


*In a large skillet, cook beef (or turkey) over medium heat until no longer pink;

drain. Stir in the beans, chilies, taco seasoning, and hot salsa. Mix well.

*In a greased 9-in. x 13-in. 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 degrees for 1 hour or until heated through. Top with remaining cheese. Bake uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting.

Can be topped with sour cream as desired.

Go to full version of

Mexican Lasagna recipe