4.7 from 80 votes
Mexican Lasagna with Noodles
Mexican Lasagna with Noodles layers cooked lasagna noodles with a spiced beef and refried bean mixture including chopped green chiles, taco seasoning, and salsa, topped with cheddar cheese and baked until heated through. A salsa and water mixture poured over adds moisture and flavor during baking. Toppings of black olives, green onions, and diced tomato add freshness and texture at serving.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings:
15
Calories:
472 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 12 ounces lasagna noodles uncooked
- 2 pounds ground beef lean
- 16 ounces refried beans (1 can)
- 4 ounces green chiles 1 small can, chopped
- 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 black olives drained (2-1/4 ounces, sliced, ripe
- 3 green onions chopped
- 1 medium tomato diced
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.
Cup of Yum
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Calories are estimated based on 15 servings; actual values may vary with ingredients.
- The recipe is flavorful enough without added salt or pepper due to canned ingredients, but adjust seasoning to taste.
- Optional additions include corn kernels, diced red bell pepper, or pinto beans for extra texture and flavor.
- Monterey Jack cheese can be used as an alternative to cheddar for a mild, creamy taste.
- If no taco seasoning is available, substitute with 1 tablespoon chili powder, 1 teaspoon cumin, and 2 minced garlic cloves or use homemade taco seasoning.
Nutrition Information
Calories
472kcal
(24%)
Carbohydrates
26g
(9%)
Protein
24g
(48%)
Fat
30g
(46%)
Saturated Fat
15g
(75%)
Cholesterol
92mg
(31%)
Sodium
804mg
(34%)
Potassium
438mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
814IU
(16%)
Vitamin C
2mg
(2%)
Calcium
316mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15 Serving
Amount Per Serving
Calories 472
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 26g | 9% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 92mg | 31% |
| Sodium | 804mg | 34% |
| Potassium | 438mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 814IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 316mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.