Mexican Lasagna is awesome. The beef mixture includes refried beans, diced green chilies and
taco seasoning and is
layered between noodles cheese. Then a salsa mixture is poured over top
before baking. And get this, NEWS FLASH: You don’t have to pre-cook the
noodles! After the casserole is baked the topping is added: sour cream,
cheese, green onions, olives and tomatoes, if desired. The taste is
utterly amazing. While lasagnas are a little more work than some
casseroles, this one is one of the best.
We entertain a lot and I love trying out new recipes on people. I
remember we had a houseful of company one evening when I served this and
everyone raved over it. In fact, every time I’ve made this recipe it’s
been for company! It’s a great recipe to make, especially if you
enjoy different types of lasagna and appreciate a Tex-Mex version
instead. Not having to pre-cook the lasagna noodles sure is an advantage
and definitely saves time.
I made this again yesterday, so I’m going to include updated pictures
of how I did this. The recipe is from inspired from Taste of Home’s
Ground Beef cookbook. This casserole is fantastic and very worthy of being added to your lasagna or Tex-Mex collections.
When I originally posted this recipe in June 2012, I was in the first
couple of weeks of food blogging. I updated the pictures again in
August 2012, and they were really of poor quality. I was using a cheap
iPhone 3 camera at the time, and I didn’t hold the camera very steady,
causing blurry pictures. On top of that, I knew next to nothing about
food presentation or food photography so the lasagna didn’t show to the
best advantage.
I recently remade this fabulous casserole for company again (January 2015), and served it along with
Butternut Squash Bake,
Corn and Green Bean Casserole and
Raspberry Almond Bars along
with another dessert. Our guests brought salad, Guacamole and homemade
salsa. We had plenty of food and they kept packing it in!
Even one of the kids said this was the best lasagna he’d ever eaten.
This is a great lasagna but let me provide a few tips before making
this so you can have a good outcome. 1) It is crucial that you spread
about a cup of the meat sauce on the bottom of a
well greased
baking dish before layering the noodles. Otherwise the noodles will
stick to the bottom of the pan and you will have to use a chisel to get
them out!
2) You can’t add extra layers and noodles to this recipe, because the
salsa/water mixture that’s poured over the top is only enough juice to
cook about three layers of noodles. I recommend removing the cup (or
more) of beef for the bottom layer, then dividing the remaining meat
into three portions for each remaining layer. (Don’t just dab the meat
on like you see in my pictures). 3) Cover the casserole while baking so
the noodles don’t dry out. 4) The casserole should ideally sit out for
10 minutes before cutting into it. 5) If you prefer, you can mix the
salsa with enchilada sauce instead of water like I did for this recipe.
It will provide even zestier taste. Serve with
Guacamole,
Hot Sauce,
Salsa, sour cream and tortilla chips and you have a main dish meal to rave over.
Mexican Lasagna is one of the best Tex-Mex style casseroles we’ve ever eaten.
Mexican Lasagna is filled with a Tex-Mex style beef sauce,
then it’s layered with sour cream, cheese, olives, tomatoes and green
onions for incredibly wonderful taste.
Source:http://cantstayoutofthekitchen.com/2012/06/28/mexican-lasagna/
