READY IN ABOUT 2 hrs

Mexican Lasagna I

Read Reviews (92)

"Fabulous recipe using picante sauce and uncooked noodles. This recipes is a family favorite!" — Janae

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine beef, beans, oregano, cumin and garlic powder.
Place 4 uncooked noodles in bottom of a 9x13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread with remaining mixure, and top with remaining noodles.
In a medium bowl, mix water and picante sauce. Pour evenly over layers. Cover tightly with foil.
Bake 1 1/2 hours in the preheated oven, or until noodles are tender.
Blend sour cream and olives in a medium bowl. Spoon over lasagna, and top with Jack and Cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr 40 mins
READY IN 1 hr 50 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 18, 2003

I cut the amount of water in half (I thought it might end up mushy) and it worked out really well. Sometimes I add corn kernals to the mean/bean mixture. I recommened using ready-to-bake lasagna noodles. My family loves this meal! Even my 5 year old ate her whole plate! Still tastes great heated up for lunch the next day. REMEMBER TO CUT THE WATER FROM 2 CUPS TO 1 :)

—KateK8

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Most Helpful Critical Review

Nov 08, 2010

this was a good easy recipe. i also cut down the water after reading reviews. i make my regular lasagna like this- don't cook the noodles and don't buy the expensive precooked noodles. this would probably be good with chicken instead of beef and green chile instead of picante. lots of possibilities.

—PEARLIE5

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115 Ratings

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Feb 24, 2009

This is exactly like our family recipe, and it is a hit every time, with everyone who's ever had it. My favorite thing about it is that it is SO simple. You don't have to brown beef, or cook noodles ahead of time - just put it together and pop it in the oven! I always make it exactly like instructed. One tip to make it even simpler - instead of measuring out or buying the spices, just add a packet of taco seasoning mix.

—timbertiger

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Apr 24, 2005

We loved this recipe! It was an instant hit. I did make the suggested changes, used 1 cup of water and added cheese at each level. My husband hates olives, so we added black beans instead and it tasted great! We also added HOT taco seasoning to the beef and pre-cooked the beef because we like spicy recipes. It was wonderful!

—Jana

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Dec 14, 2002

This was great tasting, but I wasn't sure about the beef. Was I supposed to cook it before or during? I pre-cooked it. It didn't state anything about that in the recipe. Also, you should double all the ingredients or your not going to have enough to cover your 9x13 pan, or you could use an 8x8x2. This did taste really good. Thanks for sharing it with us.

—MEAGAIN72461

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Mar 07, 2005

Took others advice using taco seasoning, pre-cooking the noodles, omitting the water, adding a can of diced tomatoes, using 2 cups of shredded pepper jack cheese for more kick. Turned out delicious! Very easy recipe to substitute with what you have on hand and alter according to personal taste.

—Dragon

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Sep 23, 2007

Made this last night. It was a huge hit! I did make a few minor changes. I browned the beef with a large chopped onion. Instead of the seasonings, I added two pkgs. of taco seasoning and a teaspoon of red pepper flakes and a pinch of cayenne pepper. I made 3 layers instead of two.(15 noodles). I also added about a quarter of a cup of chunky salsa to the beef itself to make it just a littlt bit moister. Instead of piquante sauce, I again used the salsa.I used four cups of cheese instead of three. One cup between each noodle layer and one for the top the during the last 5-10 minutes of cooking time. It is important to let the lasagne rest about 20 minutes to allow for easier cutting. Excellent!!!

—KAYDEECOOK

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Dec 19, 2005

Very good, very easy. I made mine with taco seasoning the second time because it needed a little more flavor.

—MSTROTHK

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Nutrition

Calories
804 kcal
40%

Carbohydrates
58.9 g
19%

Cholesterol
131 mg
44%

Fat
47.7 g
73%

Fiber
8.2 g
33%

Protein
37.6 g
75%

Sodium
1340 mg
54%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Lasagna I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 804
** Calories from Fat: 430

% Daily Value *
** Total Fat 47.7g 73 %
** Saturated Fat 24.6g 123 %
** Cholesterol 131mg 44 %
** Sodium 1340mg 54 %
** Potassium 971mg 27 %
** Total Carbohydrates 58.9g 19 %
** Dietary Fiber 8.2g 33 %
** Protein 37.6g 75 %
** Sugars 5.5g
** Vitamin A 25 %
** Vitamin C 13 %
** Calcium 58 %
** Iron 58 %
** Thiamin 14 %
** Niacin 99 %
** Vitamin B6 38 %
** Magnesium 35 %
** Folate 72 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.