MEXICAN LASAGNA
This Mexican lasagna is a fantastic twist. It's comfort food with a south of the border twist. It tastes like tacos with all the fixings except there are noodles instead of tortillas. Lasagna can be labor intensive but using no-boil noodles takes away one step. Super flavorful, this hearty dinner is layered with black beans,...
Provided by Dianna Champlain
Categories Casseroles
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. Cook meat and drain grease.
- 2. Add seasoning mix to cooked meat. Then add black beans, corn, and diced tomatoes/green chilies. Mix well and heat thoroughly.
- 3. Lightly spray 9x13 inch pan. Pour 1/2 the jar of cheese sauce on the bottom of the pan.
- 4. Lay a single layer of noodles in the pan.
- 5. Then layer meat mixture.
- 6. Drizzle cheese sauce, salsa, and then shredded cheese. Then repeat noodles, etc, etc. THE LAST LAYER DO NOT ADD SHREDDED CHEESE. That will go on later. I did 3 layers.
- 7. Cover tightly with foil. Bake at 350 for 1 hour. You might want to sit your pan on a cookie sheet in case it bubbles over.
- 8. After an hour remove foil and add your shredded cheese.
- 9. Return to oven 10 mins let sit for 10 mins.
- 10. Serve top with sour cream.
- 11. Now, remember I did no-boil noodles. You can use regular lasagna noodles you have to boil. Cook per package directions. When baking then you're only heating so I would say cook for 30 mins. Then remove foil, add cheese and return to oven for 10 minutes.
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