Easy Mexican Lasagna

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An easy Mexican lasagna recipe with layers of zesty taco seasoned beef, cheese and refried beans for a twist on the classic comfort food

  • PAM® Original No-Stick Cooking Spray
  • 1 pound lean ground beef (93% lean)
  • 1/2 cup chopped yellow onion
  • 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
  • 1 pkg (1.25 oz each) 30% less sodium taco seasoning mix
  • 6 dry no-boil flat lasagna noodles, uncooked
  • 1 can (16 oz each) Rosarita® Traditional Refried Beans
  • 2 cups shredded Mexican blend cheese
  • Sliced green onions and sour cream, optional
  1. Preheat oven to 375°F. Spray 8x8-inch glass baking dish and large skillet with cooking spray.
  2. Heat large skillet over medium-high heat. Add beef and onion; cook 5 to 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Stir in undrained tomatoes, tomato sauce and taco seasoning. Simmer 5 minutes, stirring occasionally.
  3. Spread 1-1/4 cups meat sauce over bottom of dish. Place 2 noodles over meat sauce, top with half of the refried beans, 3/4 cup cheese and 1-1/4 cups meat sauce. Repeat layers. Top with remaining noodles followed by meat sauce and cheese.
  4. Spray underside of aluminum foil with cooking spray. Cover dish tightly with foil; place on baking pan. Bake 30 minutes. Remove foil; bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 10 minutes before serving. Top with green onions and serve with sour cream, if desired.
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Nutrition Information
Calories: 421 View complete nutrition information
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