Mexican Lasagna is awesome. The beef mixture includes refried beans, diced green chilies and taco seasoning and is layered between noodles cheese. Then a salsa mixture is poured over top before baking. And get this, NEWS FLASH: You don’t have to pre-cook the noodles!
After the casserole is baked the topping is added: sour cream, cheese, green onions, olives and tomatoes, if desired. The taste is utterly amazing. While lasagnas are a little more work than some casseroles, this one is one of the best.
2 lbs. 93% or 96% lean ground beef
16 oz. can refried beans
4 oz. can chopped green chilies
1 pkg. taco seasoning or Homemade Taco Seasoning
2 8-oz. bags Colby Jack cheese shredded, divided use
16 oz. box uncooked lasagna noodles
24 oz. jar Pace mild or medium chunky salsa divided use (or your favorite salsa)
2 cups water see note below
16 oz. ctn. sour cream
2.25 oz. can ripe olives sliced, drained, for garnish
3 green onions chopped, for garnish
3 small roma tomatoes chopped, for garnish
In a skillet, cook beef over medium heat until no longer pink; drain.
Add the beans, chilies, taco seasoning and 2 heaping tablespoonfuls salsa; mix well.
Heat through over medium heat about 5 minutes.
In a well greased 9x13” baking dish, spread at least a cup of the meat mixture on the bottom to prevent noodles from sticking.
Layer a row of four noodles and spread with one-third of the remaining beef mixture.
Sprinkle with 1 cup of cheese.
Repeat layers twice.
Combine remaining salsa and water; pour over top.
Cover and bake at 350° for 1 hour and a half, or until noodles test fork tender.
Uncover; top with sour cream, then cheese, then olives, then onions, and finally tomatoes.