There is a tradition of Taco Thursday in my apartment;
what's not like to like about your own tacos + Mexican in general?
but sometimes it's nice to change up the routine.
This Mexican Lasagna was really easy to make, and SO GOOD.
The no-boil lasagna noodles make this a breeze.
The no-boil lasagna noodles make this a breeze.
Best part: you can add or subtract whatever you like or don't like!
{I added corn for example and omitted the black olives}
Mexican Lasagna
Ingredients
- 2 pounds ground beef
- 1 can (16 ounces) refried beans
- 1 can (4 ounces) chopped green chilies
- 1 envelope taco seasoning
- 2 tablespoons hot salsa
- 4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
- 12 ounces uncooked lasagna noodles
- 1 jar (16 ounces) mild salsa
- 2 cups water
- 2 cups (16 ounces) sour cream
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 3 green onions, chopped
- 1 medium tomato, chopped, optional
Directions
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.
- In a greased 13-in. x 9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
- Combine mild salsa and water; pour over top. Cover and bake at 350° for 1 hour or until heated through.
- Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes longer. Let stand for 10-15 minutes before cutting. Yield: 12 servings.
my pictures always look EXACTLY like the websites, don't they???
top with sour cream and green onions, and enjoy!
xoxo
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