Mexican Lasagna
Mexican Lasagnan is a Mediterranean recipe that serves 12. One serving contains 382 calories, 16g of protein, and 21g of fat. For $1.41 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. If you have salsa, lasagna noodles, refried beans, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 1293 would say it hit the spot. It is a good option if you're following a lacto ovo vegetarian diet. It works well as a main course. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. It is brought to you by Taste of Home. Overall, this recipe earns a solid spoonacular score of 58%. Mexican Lasagna, Mexican Lasagna, and Mexican Lasagna are very similar to this recipe.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 65 minutes
Ingredients:
4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
1 can (4 ounces) chopped green chilies
3 green onions, chopped
12 ounces uncooked lasagna noodles
1 can (2-1/4 ounces) sliced ripe olives, drained
1 can (16 ounces) refried beans
2 tablespoons hot salsa
1 jar (16 ounces) mild salsa
2 cups (16 ounces) sour cream
1 envelope taco seasoning
1 medium tomato, chopped, optional
2 cups water
Equipment:
frying pan
oven
baking pan
Cooking instruction summary:
Directions Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa. In a greased 13x9-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 1 hour or until heated through. Top with sour cream, olives, onions, tomatoes if desired and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting. Yield: 12 servings. Originally published as Mexican Lasagna in Taste of Home Ground Beef Cookbook1999, p228 Nutritional Facts 1 serving calculated without tomatoes equals 521 calories, 28 g fat (16 g saturated fat), 110 mg cholesterol, 909 mg sodium, 36 g carbohydrate, 3 g fiber, 29 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chilies, taco seasoning and hot salsa.
2. In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
3. Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.
4. Top with sour cream, olives, onions, tomatoes if desired and remaining cheese.
5. Bake, uncovered, 5 minutes.
6. Let stand 10-15 minutes before cutting.
Nutrition Information:
covered percent of daily need
