Mexican Lasagna Recipe. This Mexican lasagna dish uses real lasagna noodles, not tortillas like most other Mexican lasagna recipes. Other ingredients include ground beef, refried beans, taco sauce, taco seasoning, Colby Jack grated cheese and more…
I make this dish often. I particularly enjoy the fact that the Mexican Lasagna leftovers re-heat well and it tastes just as good as it did fresh from the oven. This Mexican Lasagna recipe yields 6 servings.
- No bake lasagna noodles from Aldi (Probably doesn’t matter, I just like theirs the best for some reason)
- 1 lb. ground beef
- 1 cup refried beans
- 1/3 cup taco sauce
- 1/3 taco seasoning packet
- 12 oz. Colby Jack cheese, grated
- 2-14oz cans of Enchilada sauce
- 1/2 onion diced
- 1/4 c. sliced black olives
- 2 T. diced green onion
Mexican Lasagna Recipe Cooking Instructions: Preheat oven to 375. Saute ground beef, drain. Add onion and cook until translucent. Add refried beans, taco sauce and taco seasoning and heat through. Spray 9×13 baking dish with non-stick spray. Put down layer of enchilada sauce. Next, top with no-bake noodles. Layer the beef mixture, grated cheese, and more sauce, then noodles again. Repeat. Top last layer of noodles with remaining cheese and sauce. Cook for 50 minutes covered with foil. Remove foil, top with diced green onions and sliced black olives, and cook an additional 5-10 minutes.