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4.7 from 120 votes

Mexican Lasagna with Noodles

10 layers of deliciousness. This Mexican lasagna with noodles is full of pasta, beef, beans and salsa. Comfort food at its best!

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 uncooked lasagna noodles
  • 2 pounds lean ground beef
  • 16 ounces refried beans (1 can)
  • 4 ounces chopped green chiles (1 small can)
  • 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 sliced ripe black olives drained (2-1/4 ounces)
  • 3 green onions chopped
  • 1 medium diced tomato

Instructions

    Cup of Yum
  1. Preheat oven to 350ºFahrenheit. Spray a 9x13 baking pan with cooking spray.
  2. 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
  3. 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
  4. 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
  5. Combine the remaining salsa and water. Pour over the top of the casserole. 1 cup water
  6. Cover with foil and bake 1 hour or until heated through and the noodles are cooked.
  7. 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
  8. Garnish with cilantro if desired. Let stand 10-15 minutes before cutting and serving for clean slices.

Notes

  • Store any leftovers in the fridge in an airtight container for up to 4 days.
  • The calories shown are based on the recipe being cut into 15 pieces, with 1 serving being piece of lasagna. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
  • We find this doesn't need additional salt and pepper because of all the canned ingredients, but feel free to add as needed.
  • Other variations: add corn kernels, diced red bell pepper or pinto beans. Monterey Jack is an excellent cheese option, too.
  • If you don't have taco seasoning, you could use a tablespoon of chili powder, a teaspoon of cumin and 2 minced garlic cloves. You can also make our homemade taco seasoning.
  • Store any leftovers in the fridge in an airtight container for up to 4 days.

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 (13%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 814IU (16%) Vitamin C 2mg (2%) Calcium 316mg (32%) Iron 2mg (11%)

Nutrition Facts

Serving: 15Serving

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.