Mexican Lasagne

READY IN: 1hr 45mins
Recipe by mandabears

this is another strange recipe with great results. ALL of the ingredients start out UNCOOKED, do not pre-cook ANYTHING!!!

Top Review by AmyZoe

I rarely make recipes twice, but this is one that I do make more often because it's that delicious. I prefer it with pork instead of beef, and I love how tender the lasagna noodles are when this is done. I spice it a little differently--2 tsp oregano, 1 tsp cumin, 1/4 tsp garlic powder. This is a keeper!

Ingredients Nutrition

  • 16 ounces lasagna noodles, uncooked
  • 16 ounces refried beans, I usually use low-fat or fat free
  • 1 lb lean ground beef, uncooked, I usually use ground round
  • 2 tablespoons ground oregano, I don't use due to a severe allergy
  • 14 ounce taco seasoning mix, I use low sodium when I can find it
  • 28 ounces picante sauce or 28 ounces salsa
  • 28 ounces water
  • 2 cups monterey jack cheese, shredded
  • 16 ounces sour cream, I use low fat
  • 4 green onions, chopped
  • 12 cup sliced black olives


  1. Mix beans, uncooked meat, oregano, 1/2 pack of taco seasoning and 1/2 cup picante sauce in a bowl.
  2. Spray a 13 x 9 pan with cooking spray.
  3. Place 1/3 lasagna noodles in pan.
  4. Spread 1/2 meat mixture on top.
  5. Top with 1/3 noodles.
  6. Spread with remaining meat mixture.
  7. Cover with last 1/3 of noodles.
  8. Mix picante sauce, water, remaining taco seasoning mix and pour evenly over noodles.
  9. Cover tightly with aluminum foil.
  10. I put my pan on a cookie sheet in case of boil overs.
  11. Bake at 350 degrees for 1 hour and 15 minutes.
  12. Mix sour cream, shredded cheese, green onions and olives together.
  13. Spread on top of pasta.
  14. Cover again and bake for 15 more minutes.
  15. Remove from oven and LET COOL FOR 15 MINUTES BEFORE SERVING.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a