Recipe by AMYALD
"This dish is a family favorite. It is best served with salsa and sour cream. It is also wonderful reheated in the microwave as leftovers."
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lean ground beef
1 (1.25 ounce) package
taco seasoning mix
2 (16 ounce) cans
4 (10 inch)
shredded Cheddar cheese
green onions, chopped
roma (plum) tomatoes, chopped
YUM! Like most people, I added a few things to this recipe. I added a can of corn and a can of diced tomatoes w/ green chiles to the meat. Seasoned the meat with cumin, garlic powder, and chili powder along with adding the taco seasoning. Also added 2 layers of enchilada sauce and 1 layer of sour cream. Added black olives to the top layer. Reduced the beans to one can, but might try 2 next time. Definitely a keeper! Thanks!
Okay, but if you follow the recipe as is...too dry for us...could use more hamburger and if you add more stuff like others did, I'm sure it would be better...
Here is what I did- and its a keeper! I sauteed onion with the ground beef. Then added the taco mix, refried beans, one can rotel, and one can mexicorn. Layered tortillas with meat mixture and cheese, and then baked. Topped with onions, tomatoes, black olives, and avocado. Served with sour cream and salsa on the side! My family loved it!
Seems I'm no better than the rest. I aslo changed this one to meet my family's taste. I left out the beans. I added peperjack cheese to give it a little more spice. I baked it in a pie pan because the tortillas fit perfectly in it. I served it in wedges with lettuce, tomatoe, onions, and sour cream on top. The end result my family loved it. Thanks for a good idea.
I'm no different than most of everybody else who rated this, I changed up mine quite a bit. I actually used a lot of your reviews to come up with my own version. I browned my meat with some onion and about 5 cloves of chopped garlic (that was using restraint too!)added taco seasoning, small can of corn, 3/4 can of chopped tomatoes with green chilis would have added a can of green chilis alone but my 8 yr old wont do it. put tortillas on bottom of pan, added enchilada sauce on top, put a layer of meat mixture on then sliced mozzerella and shredded sharp cheddar and repeated with a final layer of cheese on top. It was really yummy and husband and child thought so too. 8yro had 3rds! Forgot to serve with sour cream and when we were done eating my hubby said it sure would have been good with some s.c. !! It isn't worthy of a 5 star rating though those are for exceptionally great dishes.
Good base recipe. I decreased the beans to one can. I also added a 1/4 cup layer of sour cream and 1/2 cup layer of picante sauce in the middle. It quickly disappeared at a teacher luncheon. Many came back for seconds.
Ok I know you shouldn't make new dishes for guests, but I had to make this. It turned out so GOOD!!!! My husband and I can not wait to eat the leftovers. I followed the recipe, but I added more ingredients: I added slasa, black olives, canned diced tomatoes (instead of fresh), onions (instead of green onions), and mozerella cheese in addition to the cheddar. I will be making this again :)
This was easy and we enjoyed it. I did make a few changes, didn't use refried beans at all, instead used a can of undrained black beans, a can of drained Rotel tomatoes, and about 5 roasted/chopped green chilis. Also used 1/2 sharp cheddar and 1/2 pepper jack.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Lasagna II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 202
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