Mexican Lasagna Recipe

5 from 4 votes

All the best flavors mingle in this comforting lasagna featuring taco seasoned ground beef and beans with salsa, noodles and loads of melted cheese.

Prep Time20

Cook Time1 15

Resting Time10

Total Time1 25

Course: Main Course

Cuisine: American, Mexican

Servings: servings

Calories: 436

Author: Candace

Preheat oven to 350°F. Grease 9x13 inch baking dish and set aside.
In a large skillet over medium heat, fry beef until fully cooked and no longer pink. Break up using a meat chopper or wooden spoon as beef browns. Drain (rinse if desired). Add beans, chilies, taco seasoning, and hot salsa and stir well.
Layer 4 noodles, ⅓ of the meat mixture, ⅓ of mushrooms, and 1 cup of cheese. Repeat layers, adding two more layers, ending with cheese. I had 5 noodles on my top layer of noodles.
In a medium bowl, mix water with mild salsa. Carefully pour over top of the cheese. Cover baking pan and bake 1 hour or until heated through.
Top with sour cream and sprinkle with remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting and serving.
Garnish with sliced olives, green onions, and chopped tomatoes if desired.

Refrigerate leftovers in a covered container for up to 3 days and freeze portions in freezer-safe containers for up to 1 month.
Reheat individual portions in the microwave.
Nutrition information does not include optional toppings.