Mexican Lasagna Recipe -
Mexican Lasagna Recipe
  • READY IN 2 hr

Mexican Lasagna

Recipe by  

"A different twist on lasagna! Easy to make!"

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Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    2 hrs


  1. In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
  2. Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
  3. Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
  4. In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2003

This is a keeper! Very, very tasty. Very versitile as well. Instead of adding the spices, I just used a packet of taco seasonings and cooked the beef according to those directions. I also added a can of diced tomatoes to the beef. I used the tomatoes that have chili seasonings in it. I also used medium salsa. Instead of the olives, I added a 4 oz can of green chiles to the sour cream. I'm sure it would have tasted great without these changes. My husband just doesn't like olives, I LOVE diced tomatoes, and I didn't want to work so hard by adding the spices. Very easy meal. Kind of messy when done. Soooo good! My husband has already had seconds.

Most Helpful Critical Review
May 19, 2005

Took too much work and it wasn't worth it in the end. My two little ones are not picky eaters, but they both through this in the trash.

Jan 09, 2009

I mixed the refried beans and spices in the warm pan with the browned ground beef (it mixed easier as it warmed). I also precooked the noodles and omitted the water in the recipe. I layered as followed: a light layer of salsa on the bottom, noodles, meat-bean mixture, pepper-jack/monterey jack/mozza cheese mix layer, salsa. I repeated these layers, ending with a layer of noodles. I then topped it with more cheese. I baked it for 45 minutes, let it cool for 10 minutes (solidifies a bit in the pan and allows for easier cutting), and topped each serving with plain sour cream. Oh, it was so good! And even better the next day! Thanks for sharing, Popcklgal!

Jul 12, 2003

Awesome recipe! Here are my variations. I melted the cheese THEN added the sour cream. I used spoonfuls of sour cream all over the top, sprinkled cheddar cheese and chunks of avacado and tomatoes then sprinkled with chopped green onion/olives(mostly for presentation because it looks so nice). Made according to recipe it doesn't look as presentable. I also cheated and used the taco seasoning in the filling. This is a yummy dish that can easily be altered to suit anyones taste. If you use a disposable aluminum pan (drop the heat to 325) it seems like the noodles cook better and are not gummy as in a glass baking dish.

Nov 06, 2003

what a great recipe! the reviews were very helpful. i didn't have alot of time to wait for the lasagna to bake so i omitted the water and precooked the noodles for 8 minutes and baked the dish for 35 min., then the extra 5. i also improvised, instead of "salsa" i made my own with 1 can of enchilada sauce, 1 jar of taco sauce, and 1 can of semi-drained diced tomatoes. i layered the sauce along with extra grated cheese throughout and it came out so good. it was a hit with my husband and 3 year old too, thanks!

Sep 12, 2008

This was surprisingly delicious!! Of course I made some alterations--I always do, but I think it would've been great without any changes. First of all, I used a packet of taco seasoning instead of the spices for the taco meat. It's just easier and a lot more flavorful. Secondly, I used a large can of red enchilada sauce mixed with the salsa to make a larger amount of red sauce. I then used this as a layer in addition to the noodles and beef/beans, so that the flavor permeated throughout. I poured the remaining on top before the cheese. Lastly, I topped the finished baked product with chopped tomatoes, in addition to the black olives and green onions. It really was beautiful!

Jan 26, 2004

We loved the taste, but the consistency of the pasta left alot to be desired. It was too good to let go of so the next time I cooked the noodles and omited the water we're talking 5 star material! I took it to a pot luck and everyone loved it.

Dec 23, 2002

This is a very versatile recipe. I sometimes use ground turkey sausage instead of the ground beef with good results. Also freezes well without the topping and is a wonderful make-ahead recipe just kept in the frig until you are ready to bake it. I have 4 teenaged boys and they all enjoy this recipe. I add an extra can of refried beans, use a whole box of noodles, a half cup extra of water and prepare it in a 10 X 15 pan if I have a crowd to feed. Thank you for posting this great recipe!


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  • Calories
  • 559 kcal
  • 28%
  • Carbohydrates
  • 72.3 g
  • 23%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 604 mg
  • 24%

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

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