If memory serves correctly, this recipe came from an old spiral-bound 90s Dolly Parton cookbook (purchased at Dollywood). Throughout the years, I am almost certain it has been tweaked and modified, but this is the version that is currently in my head.
To be noted before you start: I use ground chicken breast (for anything and everything) but use whatever ground meat you prefer. In my vegetarian days, I frequently made this with the faux-meat crumbles, so that is an option as well. If you would rather use homemade salsa, I have great recipe here.
I never use the entire box of noodles. Here is my noodle layout:
In the past few years, I have really learned to trust the “oven ready” noodles. I swear I had some crunchy mishaps with those in the past, but the trick is to make sure each noodle has some type of liquid touching it. The salsa on the bottom and on the top is going to be the key with this recipe. Pic for reference:
Mexican Lasagna
Ingredients
- 1 lb Ground Meat (whatever you normally use for tacos)
- 1/4 cup Taco Seasoning (or 1 packet)
- 1 pkg 12 oz Oven Ready Lasagna Noodles
- 16 oz Refried Beans
- 15.5 oz jar Salsa (your favorite brand)
- 16 oz Sour Cream
- 1 bunch Green Onions (finely chopped)
- 16 oz bag Mexican Cheese
Instructions
- Gather your ingredients.
- Brown the meat over medium-high heat until fully cooked. Add water and seasonings according to taco seasoning pack, just as if you were making tacos.
- Once the meat is cooked through and the water and seasoning have been added, turn heat to low and add the can of refried beans and 8 oz (half the bag) of cheese. Stir until cheese is melted. Remove from heat and set aside.
- Preheat oven to 375. Spray a 9x13 pan with non-stick cooking spray. Layer the lasagna: Half the jar of salsa, noodles (see photo above for noodle layout), meat mixture, noodles, meat mixture, noodles, remainder of salsa. Cover tightly with tin foil and cook at 375 for 45 minutes.
- Remove tin foil. Add 16 oz sour cream on top of the lasagna. Sprinkle chopped onions on top of the sour cream, and top with the remaining cheese. Cook for 8-10 minutes, or until cheese is melted. Enjoy!
I used mild salsa because my kids don’t like very spicy food. A fun switch up for taco Tuesday.
Awesome! Love hearing switch-ups and variations!