Mexican Lasagna – Indulge in the mouthwatering delight of Mexican Lasagna, a unique fusion of zesty Mexican flavors and comforting Italian layers. This recipe takes the traditional lasagna to new heights, combining seasoned ground beef, refried beans, green chilies, and Colby Jack cheese. The harmonious blend of textures and flavors will transport your taste buds to a fiesta of deliciousness. Whether you’re hosting a gathering or simply craving a hearty meal, this Mexican Lasagna is sure to impress and satisfy. Get ready for a culinary adventure that will leave you wanting more!
Picture this: it’s a cozy evening, and the aroma of sizzling beef fills the air. As the sizzle subsides, my husband’s eyes light up, knowing that tonight’s dinner is none other than our beloved Mexican Lasagna. This recipe holds a special place in our hearts and has become a treasured favorite in our little family. I still remember the first time we tried it – the layers of flavors, the gooey cheese, and the perfect marriage of Mexican and Italian cuisines. Since then, it has become a staple dish, bringing joy and togetherness to our dinner table. We’ve shared laughter, stories, and countless memories over this delightful creation. Now, it’s time for you to create your own magical moments with this sensational Mexican Lasagna.
Why This Recipe is a Must-Try?
- The Perfect Fusion: Experience the best of both worlds with the fusion of Mexican and Italian cuisines. This recipe combines the bold flavors of Mexican spices and ingredients with the comforting layers of classic lasagna.
- Zesty and Flavorful: The seasoned ground beef, refried beans, and green chilies create a tantalizing combination that adds a kick to every bite. The homemade taco seasoning adds an authentic touch, while the salsa brings a burst of freshness.
- Cheesy Goodness: With layers of Colby Jack cheese both within and on top of the lasagna, this dish becomes a gooey, melty delight that will satisfy your cheese cravings.
- Easy and Convenient: This Mexican Lasagna recipe is simple to prepare, making it perfect for busy weeknights or special occasions. Plus, it can be made ahead of time and baked when you’re ready, allowing you to enjoy stress-free cooking.
Ingredients:
- 2 lbs. (900 g) 93% or 96% lean ground beef
- 16 oz. (454 g) can refried beans
- 4 oz. (113 g) can chopped green chilies
- 1 package taco seasoning or Homemade Taco Seasoning
- 16 oz. (454 g) bag shredded Colby Jack cheese, divided
- 16 oz. (454 g) box uncooked lasagna noodles
- 24 oz. (680 g) jar mild or medium chunky salsa, divided (or your favorite salsa)
- 2 cups (480 ml) water (see note below)
- 16 oz. (454 g) container sour cream
- 2.25 oz. (64 g) can sliced ripe olives, drained (for garnish)
- 3 green onions, chopped (for garnish)
- 3 small Roma tomatoes, chopped (for garnish)
Directions:
In a skillet, cook the ground beef over medium heat until no longer pink. Drain any excess fat.
Use a hamburger chopper or spatula to break the meat into small pieces while frying.
Add the refried beans, chopped green chilies, taco seasoning, and 2 heaping tablespoonfuls of salsa to the skillet. Mix well and heat through over medium heat for about 5 minutes.
Preheat your oven to 350°F (175°C).
In a well-greased deep dish 9×13″ baking dish, spread at least a cup of the meat mixture on the bottom to prevent the noodles from sticking.
Layer four uncooked lasagna noodles over the meat mixture and spread one-third of the remaining beef mixture on top.
Sprinkle 1 cup of shredded Colby Jack cheese over the beef layer.
Repeat the layers twice, ending with a layer of lasagna noodles.
In a small bowl, combine the remaining salsa and water. Pour the mixture over the lasagna.
Cover the baking dish with foil and bake for 1 hour and a half, or until the noodles are fork-tender.
Remove the foil and top the lasagna with sour cream, remaining shredded cheese, sliced olives, chopped green onions, and tomatoes.
Bake for an additional 5-15 minutes, or until the cheese melts and turns golden.
Let the Mexican Lasagna stand for 10-15 minutes before cutting into it. This allows the flavors to meld together and makes serving easier.
Notes:
- Feel free to customize the recipe by adding your favorite ingredients such as diced bell peppers, corn, or jalapeños.
- You can substitute ground turkey or chicken for the ground beef if desired.
- If you prefer a spicier lasagna, choose a medium or hot salsa.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
FAQs
Is it necessary to use uncooked lasagna noodles?
No, the recipe calls for uncooked lasagna noodles, which will cook perfectly during the baking process. Using cooked noodles may result in an overly soft or mushy texture.
Can I make this recipe in advance?
Absolutely! Mexican Lasagna is a great make-ahead dish. Assemble the lasagna as instructed but don’t bake it. Cover it tightly with foil or plastic wrap and refrigerate. When you’re ready to serve, simply bake it according to the recipe instructions, adding a few extra minutes of baking time if needed.
Can I freeze leftovers?
Yes, you can freeze leftover Mexican Lasagna. Ensure it is stored in an airtight container or tightly wrapped in foil. Thaw it overnight in the refrigerator before reheating it in the oven or microwave.
Can I use different types of cheese?
Of course! While Colby Jack cheese adds a delicious flavor, you can experiment with other types of shredded cheese like cheddar, Monterey Jack, or a Mexican blend to suit your taste preferences.
Can I omit the olives or add other toppings?
Absolutely! Feel free to customize the toppings to your liking. You can omit the olives or add other ingredients such as sliced avocado, diced red onions, or a dollop of guacamole for a burst of freshness.
Mexican Lasagna
Ingredients
- 2 lbs. 900 g 93% or 96% lean ground beef
- 16 oz. 454 g can refried beans
- 4 oz. 113 g can chopped green chilies
- 1 package taco seasoning or Homemade Taco Seasoning
- 16 oz. 454 g bag shredded Colby Jack cheese, divided
- 16 oz. 454 g box uncooked lasagna noodles
- 24 oz. 680 g jar mild or medium chunky salsa, divided (or your favorite salsa)
- 2 cups 480 ml water (see note below)
- 16 oz. 454 g container sour cream
- 2.25 oz. 64 g can sliced ripe olives, drained (for garnish)
- 3 green onions chopped (for garnish)
- 3 small Roma tomatoes chopped (for garnish)
Instructions
- In a skillet, cook the ground beef over medium heat until no longer pink. Drain any excess fat.
- Use a hamburger chopper or spatula to break the meat into small pieces while frying.
- Add the refried beans, chopped green chilies, taco seasoning, and 2 heaping tablespoonfuls of salsa to the skillet. Mix well and heat through over medium heat for about 5 minutes.
- Preheat your oven to 350°F (175°C).
- In a well-greased deep dish 9x13" baking dish, spread at least a cup of the meat mixture on the bottom to prevent the noodles from sticking.
- Layer four uncooked lasagna noodles over the meat mixture and spread one-third of the remaining beef mixture on top.
- Sprinkle 1 cup of shredded Colby Jack cheese over the beef layer.
- Repeat the layers twice, ending with a layer of lasagna noodles.
- In a small bowl, combine the remaining salsa and water. Pour the mixture over the lasagna.
- Cover the baking dish with foil and bake for 1 hour and a half, or until the noodles are fork-tender.
- Remove the foil and top the lasagna with sour cream, remaining shredded cheese, sliced olives, chopped green onions, and tomatoes.
- Bake for an additional 5-15 minutes, or until the cheese melts and turns golden.
- Let the Mexican Lasagna stand for 10-15 minutes before cutting into it. This allows the flavors to meld together and makes serving easier.
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