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Mexican Lasagna

I collect cookbooks and recipes (this one is from my son's mother-in-law). My husband teases me that I won't live long enough to try half of the recipes in my files! He loves this easy Mexican lasagna. —Rose Ann Buhle, Minooka, Illinois
  • Total Time
    Prep: 20 min. Bake: 65 min. + standing
  • Makes
    12 servings


  • 2 pounds ground beef
  • 1 can (16 ounces) refried beans
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope taco seasoning
  • 2 tablespoons hot salsa
  • 12 ounces uncooked lasagna noodles
  • 4 cups shredded Colby-Monterey Jack cheese, divided
  • 1 jar (16 ounces) mild salsa
  • 2 cups water
  • 2 cups sour cream
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3 green onions, chopped
  • 1 medium tomato, chopped, optional


  • 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.

Mexican Lasagna Tips

Can you substitute another bean for the refried beans?

You can certainly substitute for another type of bean! If preferred, swap out black beans or pinto beans for the refried beans. While the texture may be different, the results will be just as delicious.

Why is my lasagna watery?

Watery lasagna usually happens if the lasagna does not rest long enough after being taken out of the oven. By letting the lasagna rest for 10-15 minutes, the noodles will absorb any excess liquid from the sauce and the layers will keep together when cut.

Should you precook the noodles?

It is not necessary to pre-cook your lasagna noodles for this recipe. Regular lasagna noodles work just fine here, but you could use no-boil noodles as well.

What goes well with Mexican lasagna?

Serve this lasagna recipe with a refreshing salad, such as a tomato avocado salad or a guacamole tossed salad. Or continue the theme with Mexican green salad, Mexican corn salad or fiesta salad.
Nutrition Facts
1 serving: 521 calories, 28g fat (16g saturated fat), 110mg cholesterol, 909mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 29g protein.


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Average Rating:
  • Maryjo
    Oct 31, 2020

    I thought this was wonderful. I cooked my lasagna noodles first. No water added. Used my homemade salsa in layers.

  • glitterchatter
    Sep 6, 2019


  • Dan
    May 24, 2018

    110% worth the effort and everyone LOVED it! I made a few minor changes to this.. none of us like refried beans so I substituted black beans in their place. Used 2pks of taco seasoning. Added fresh button mushrooms and doubled the cheese. FAVORITE meal forever! Thank you

  • Joe
    May 15, 2018

    Too much water. Lasagna needs to be cooked. I substituted taco sauce for the water.

  • MaryAnn
    May 5, 2018

    Looks terrific making it today.

  • Jennifer
    Apr 29, 2018

    My family LOVES this dish. I make it vegetarian by swapping out the ground beef with Lightlife Mexican Crumbles. I also like that comes together so quickly.

  • Jennifer
    Mar 26, 2018

    I have so many recipes it's crazy! I see something that looks delicious or cute and I save it. I'm so happy I'm not the only one who does this! Maybe it's an obsession, but it's a delicious obsession!

  • Pamela
    Mar 19, 2018

    My family lived it

  • Talena
    Dec 23, 2017

    Precook the noodles, use less water and add about another pound of meat for a 9?13. Either that or use a 9x9. Better the next day! :)

  • mmskulski
    Oct 16, 2017

    I precooked the noodles and used less water and more salsa. Also added a bit of enchilada sauce over noodles, since I added less water. Family devoured it and wants it again!