Reviewed: Nov. 7, 2009

it was really good I followed a lot of the reviews and pre cooked the noddles. I used taco spiced ground turkey (on sale) instead of beef. I omitted the water all together. I also sprinkled 2% mexican blend cheese through out. It turned out great. I was surprised because I had some many healthy changes. Will make again.

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pebbles518

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Reviewed: Aug. 10, 2009

Yummy! Added 1/2 onion, tomatoes, and taco seasoning other than that followed to the T. Even the warm sour cream...it was actually great!

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jacy76

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

I had to make some changes due to not having what the recipe called for in my pantry...but the concept was the same. I will be making this again!

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Savta Sinda

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Reviewed: Jun. 12, 2009

I made this recipe with venison hoping the seasonings would discuise the taste which I just can't seem to handle. Even I thought it was very good and enjoyed it. The second day the venison tasted stronger so not for me but wow a big hit with the hunters. If I had made this with beef or turkey I would have faught them for it.

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Wandajean

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Reviewed: May 4, 2009

It was tasty--far too much water though. I'd certainly lessen the quantity by at least a cup. Boil the lasagna noodles just long enough to get them the slightest bit soft. I omitted the onions because my family doesn't much care for them. Could've used a tad bit more sour cream. Overall it was good.

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L.Reid

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: May 3, 2009

Need to boil noodle a little before placing them in the pan. You will have much better texture. Otherwise very flavorful.

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Val

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Reviewed: Apr. 6, 2009

We all enjoyed this lasagna. The kids love the taco pie from this site and I thought this looked similar with added nutrition (if that can be said with all of that sour cream :). I will make this again.

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Cheri

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: Feb. 4, 2009

This is delish!! I used fresh garlic and extra green onions. I suggest putting some sauce on the bottom of the pan to avoid having the noodles on the bottome burn. Use "oven ready" lasagna noodles.

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jodmeister

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Reviewed: 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!

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sweetcarolinecook

Cooking Level: Intermediate

Home Town: Ligonier, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

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Reviewed: Aug. 20, 2008

Love the recipe. Quick prep and delicious. Add guacamole on the side for a delicious accent.

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Aaron1979

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: May 9, 2008

I followed this recipe almost exactly. The only thing I changed is that I served the sour cream on the side (hot sour cream, ewww). Made it for cinco de Mayo. Yummy

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BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 8, 2008

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!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Mar. 4, 2008

Great recipe! Totally easy and really delicious. I added half an onion, a can of green chiles, and also used the taco seasoning instead of all the listed spices. Worked great! Definitely a new staple in my recipe box.

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Jourdan

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Reviewed: Mar. 3, 2008

This was great! I made this for dinner tonight and got rave reviews. I used taco seasoning in lieu of the spices and instead of salsa, I used Tabasco chili mix and cut some water out. Yummy! I think next time I'll do cheese in between the layers as well. Thanks for the recipe!

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JennyRice

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Reviewed: Feb. 15, 2008

This was pretty good, I will make again.

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MamaToNikolas

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2008

This was a terrific recipe. Like most reviewers, I substituted taco seasoning for the spices and served the sour cream on the side. Other than that, I followed the recipe exactly. We all came back for seconds. Will definitely make again.

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angela_stephens

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Reviewed: Jan. 27, 2008

Very good. I was nervous about the dry lasagna noodles so I cooked them first and skipped adding the water to the recipe. My family enjoyed this almost as must as traditional lasagna. I think next time I might mix the sour cream with some ricotta cheese.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Jan. 17, 2008

What a clever idea. We loved it!

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Jan. 15, 2008

Good recipe. 5 star with the following changes. I used the homemade taco seasoning recipe and a refried beans recipe found on this site. I took the suggestions of other and added a can of chopped tomatoes, small onion, minced garlic, and used the taco seasoning (omitted the spices) to the ground beef mixture. I mixed green chiles with the sour cream and omitted the green onions and olives. Will make again

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megdoran

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Reviewed: Oct. 29, 2007

Loved this dish. My six year old son requests this at least once a week. My husband, who is not really a "Mexican" food fan, enjoys it as well. I've tried several "tortilla" Mexican lasagna from this site. This was a great variation, with the lasagna noodles.

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