Mexican Lasagna

By: Mark Sullivan
Cook 35 Minutes
6-8 Servings
  • 1 lb. hamburger, browned and drained
  • 1 pkg. taco seasoning with 2/3 c. water
  • 1 can refried beans
  • 1 pkg. lasagna noodles, uncooked
  • 2 1/2 cups water
  • 24 oz. picante salsa or any other salsa
  • 16 oz. sour cream
  • 2 cups cheese, grated (I use Mexican blend, finely grated)
  • 1 can black olives
  • sliced green onions sliced, tops only (I use tops and bottoms )
  1. Brown and drain hamburger.
  2. Add taco seasoning mix with required water on package and refried beans.
  3. In greased 9×13 pan.
  4. Layer 1/3 uncooked lasagna noodles, 1/2 of meat mixture, layer 1/3 of uncooked lasagna noodles and remaining meat mixture and final layer of uncooked lasagna noodles.
  5. Mix 2 1/2 cups water with salsa.
  6. Pour over top of noodles.
  7. Cover with foil and bake at 350 for 1 1/2 hours.
  8. Remove from oven and remove foil.
  9. Add sour cream, grated cheese, green onions and black olives.
  10. Bake about 5 minutes til cheese is melted and toppings are heated through.

We alter the toppings according to individual tastes. You can put toppings on in sections as wanted. I also add extra sour cream and cheese. Serve with nacho chips or salad.


Never Miss A Story

Get our Weekly recap with the latest news, articles and resources.
Cookie policy
We use our own and third party cookies to allow us to understand how the site is used and to support our marketing campaigns.

Sign up for our e-newsletter

for the latest articles, news, events, announcements and alerts from Alabama Living