"Fabulous recipe using picante sauce and uncooked noodles. This recipes is a family favorite!" — Janae
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lean ground beef
1 (16 ounce) can
uncooked lasagna noodles
2 1/2 cups
2 (2 ounce) cans
sliced black olives
1 1/2 cups
shredded Monterey Jack cheese
shredded Cheddar cheese
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 :)
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.
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.
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!
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.
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.
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!!!
Very good, very easy. I made mine with taco seasoning the second time because it needed a little more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Lasagna I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 804
** Calories from Fat: 430
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