Mexican Lasagna

Mexican Lasagnan is a Mediterranean recipe that serves 12. One serving contains 382 calories, 16g of protein, and 21g of fat. For $1.41 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. If you have salsa, lasagna noodles, refried beans, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 1293 would say it hit the spot. It is a good option if you're following a lacto ovo vegetarian diet. It works well as a main course. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. It is brought to you by Taste of Home. Overall, this recipe earns a solid spoonacular score of 58%. Mexican Lasagna, Mexican Lasagna, and Mexican Lasagna are very similar to this recipe.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 65 minutes

 

Ingredients:

4 cups (16 ounces) shredded Colby-Monterey Jack cheese, divided

1 can (4 ounces) chopped green chilies

3 green onions, chopped

12 ounces uncooked lasagna noodles

1 can (2-1/4 ounces) sliced ripe olives, drained

1 can (16 ounces) refried beans

2 tablespoons hot salsa

1 jar (16 ounces) mild salsa

2 cups (16 ounces) sour cream

1 envelope taco seasoning

1 medium tomato, chopped, optional

2 cups water

Equipment:

frying pan

oven

baking pan

Cooking instruction summary:

Directions 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. Yield: 12 servings. Originally published as Mexican Lasagna in Taste of Home Ground Beef Cookbook1999, p228 Nutritional Facts 1 serving calculated without tomatoes equals 521 calories, 28 g fat (16 g saturated fat), 110 mg cholesterol, 909 mg sodium, 36 g carbohydrate, 3 g fiber, 29 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. 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.

2. 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.

3. Combine mild salsa and water; pour over top. Cover and bake 1 hour or until heated through.

4. Top with sour cream, olives, onions, tomatoes if desired and remaining cheese.

5. Bake, uncovered, 5 minutes.

6. Let stand 10-15 minutes before cutting.


Nutrition Information:

Quickview
381k Calories
15g Protein
20g Total Fat
33g Carbs
8% Health Score
Limit These
Calories
381k
19%

Fat
20g
32%

  Saturated Fat
12g
76%

Carbohydrates
33g
11%

  Sugar
5g
6%

Cholesterol
55mg
19%

Sodium
1106mg
48%

Get Enough Of These
Protein
15g
32%

Selenium
24µg
35%

Calcium
337mg
34%

Phosphorus
287mg
29%

Vitamin A
1244IU
25%

Fiber
4g
18%

Manganese
0.33mg
17%

Vitamin B2
0.24mg
14%

Zinc
1mg
12%

Vitamin K
10µg
10%

Magnesium
37mg
9%

Potassium
314mg
9%

Vitamin B6
0.17mg
9%

Iron
1mg
8%

Copper
0.15mg
8%

Vitamin B12
0.42µg
7%

Vitamin E
1mg
7%

Vitamin C
5mg
7%

Vitamin B3
1mg
6%

Folate
19µg
5%

Vitamin B1
0.07mg
4%

Vitamin B5
0.42mg
4%

Vitamin D
0.38µg
3%

covered percent of daily need
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