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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Reviewer:

Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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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Reviewer:

Jourdan

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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Reviewer:

JennyRice

Reviewed: Feb. 15, 2008

This was pretty good, I will make again.

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Reviewer:

MamaToNikolas

Cooking Level: Intermediate

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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Reviewer:

angela_stephens

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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Reviewer:

WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

Reviewed: Jan. 17, 2008

What a clever idea. We loved it!

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Reviewer:

loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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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Reviewer:

megdoran

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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Reviewer:

Southern Lady Cook

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Reviewed: Oct. 23, 2007

YUM! I really liked using the lasagna noodles instead of tortillas as in a lot of similar recipes. I also used taco seasoning and can of chilis. Added more cheese...used Taco/nacho blend and added another cup or so of cheddar. There can never be too much cheese for us! I layered it along top of the meat/beans mixture. It would be good with a can of black beans or corn too. This is definitely a keeper.

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