Mexican Lasagna
Servings: 8
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!
Notes
The original recipe also called for black olives with the green onions on the sour cream, under the top cheese layer. I will never put any kind of olive in anything I am going to eat (lol), but do with the info what you will! Have you tried this recipe? Any variations or suggestions? Let me know in the comments!