Description
Mexican Lasagna is meaty, cheesy, spicy, and easy to make recipe for Cinco De Mayo or any Mexican themed party. Roasted Red Pepper Salsa, along with Pace Medium Salsa are the secret ingredients for this delicious lasagna. This Mexican Lasagna is a crowd pleaser and best idea for your family Mexican night dinners.
Ingredients
Units
Scale
- 1 jar Roasted Red Pepper Salsa
- 1 jar (16oz) Pace Medium Salsa
- 1 can (16oz) refried beans
- 1 envelope taco seasoning
- 2 packages (8oz each) oven-ready / no-boil Lasagna Pasta
- 2 lbs ground beef
- 2 packages (4 cups) shredded colby-jack cheese. Reserve some aside.
Final touches on top, and side accompaniments:
- 2 cups fat-free or reduced fat sour cream
- 1/4 cup sliced olives
- 2 chopped green onions
- 1 medium tomato
Instructions
- Preheat your oven to 350F degrees, and grease a 9" x 13" baking dish
- In a large skillet, brown the ground beef over medium heat until cooked. Remove from heat, and drain the fat.
- Stir in the taco seasoning, Pace medium salsa, roasted red pepper salsa, and refried beans.
- For the first layer, place 1/3 of the lasagna pasta to cover the bottom of the baking dish. Then pour 1/3 of the salsa/meat mixture. Evenly sprinkle on 1 cup of cheese.
- Repeat all of step #4 two more times for two more layers.
- Cover with aluminum foil and bake for 1 hour.
- Remove from the oven and top with the remaining cheese. If you have more salsa, you can add that too before you put on the cheese.
- Bake uncovered for 10 minutes.
- Remove from the oven and add some sour cream, olives, fresh green onions, and fresh tomatoes to the top.
- Serve with more sour cream and more cheese if you like.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dinner, lunch
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8 total
- Calories: 626
- Sugar: 3.8 g
- Sodium: 601 mg
- Fat: 37.8 g
- Saturated Fat: 17.2 g
- Carbohydrates: 33.4 g
- Fiber: 3.9 g
- Protein: 37 g
- Cholesterol: 118.3 mg
