Mexican Lasagna by Campbell's Kitchen Recipe -
Mexican Lasagna by Campbell's Kitchen Recipe

Mexican Lasagna by Campbell's Kitchen

Recipe by  

"What a great idea . . . combine tacos and lasagna into one delicious dish.  Your family is just going to love this!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    1 hr 5 mins


  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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Reviews More Reviews

Mar 14, 2012

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

Jul 28, 2012

Mmmm, I liked this...


3 Ratings

Oct 29, 2012

I did not care for this recipe.


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  • Calories
  • 270 kcal
  • 13%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 8.7 g
  • 35%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 511 mg
  • 20%

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

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