Mexican Lasagna by Campbell's Kitchen

Mexican Lasagna by Campbell's Kitchen

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"What a great idea . . . combine tacos and lasagna into one delicious dish.  Your family is just going to love this!"
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1 h 5 m servings 270 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 511 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

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  1. Stir the mushroom soup and milk in a small bowl until the mixture is smooth.
  2. Cook the beef, onion and chili powder in a 3-quart saucepan over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
  3. Stir the tomato soup in the saucepan and cook until the mixture is hot and bubbling.
  4. Layer half the beef mixture, 2 lasagna noodles and half the mushroom soup mixture in an 8-inch square baking dish, trimming the noodles to fit the dish, if needed. Repeat the layers. Sprinkle with the cheese.
  5. Bake at 400 degrees F. for 30 minutes or until the filling is hot and the cheese is melted. Let stand for 10 minutes before serving.


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this is great it just needed more flavor I added cumin and onion powder and a little mrs dash

Mmmm, I liked this...

I did not care for this recipe.