Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

From Light & Tasty.

Ingredients Nutrition


  1. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain.
  2. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
  3. Combine salsa and remaining tomato sauce.
  4. Spread 1/4 cup into 13x9 inch baking dish coated with nonstick cooking spray. Layer with four noodles, half of the meat sauce, 1 cup salsa mixture, 1/2 cup Mexican cheese blend and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
  5. Cover and bake at 350F for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 10 minutes before cutting. Serve with sour cream, avocado and onions.


Most Helpful

My whole family loves this!!! I use low sodium taco seasoning, doesn't seem as salty that way. It reheats great, plenty of leftovers

divinemsm99 October 13, 2011

I used 8.8 oz. Giovanni lasagna No boil which is 6 wide sheets. Making 3 layers. With the meat mixture on each. I seasoned with dried oregano and parsley. I didn`t use the taco seasoning and black beans because my DS does not like beans and would not eat if he saw them. So I double the refried beans and he`ll never know. LOL! I found this serves 6-8. Thanks!

Rita~ April 15, 2008

I made two of these, one for myself, and one for my dad for his birthday. He loves lasagna and Mexican food, so I knew when I saw this in Light & Tasty I HAD to make it. It was a hit, he keeps asking me to make another one :o)

Candace Michelle January 24, 2008

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