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Mexican Lasagna With Noodles

This Mexican Lasagna With Noodles recipe is a simple to make twist on a traditional lasagna that is perfect for a quick family dinner. This delicious lasagna is stuffed full of taco-seasoned ground beef, beans, two kinds of cheese all baked in an enchilada sauce. Enjoy a plate full of comfort food goodness for a hearty and satisfying meal!!

If you like Tex Mex flavors try my amazing beef enchiladas casserole, easy taco spaghetti, cheesy taco pasta bake and yummy taco casserole with Fritos!!


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Easy Mexican Lasagna

This easy lasagna recipe is full of gooey cheesy goodness in 3 layers with each piece topped with a dollop of creamy sour cream to compliment the mild spiciness.

It is a terrific meat lasagna recipe for those who do not enjoy the layers of ricotta cheese or cottage cheese of a traditional recipe.

Overhead view of a serving of Mexican lasagna.

If you enjoy the flavors in a 7 layer dip you will love this lasagna. Serve it with my cheese stuffed garlic bread, cornbread, restaurant style house salad, and Mexican rice.

What you’ll love about this recipe:


  • EASY RECIPE – quick enchilada lasagna recipe for a midweek dinner
  • TACO FLAVORS – loaded with Tex Mex flavors and textures
  • COMFORT FOOD – satisfying and filling hot dish
  • EASY TO CUSTOMIZE – adjust seasonings to suit your taste

Ingredients

Labelled ingredients for Mexican lasagna with noodles.
  • Ground Beef – 2 pounds
  • Chipotle Peppers – jarred diced chipotle peppers I used La Costena brand
  • Ground Cumin
  • Ground Oregano
  • Chilli Powder
  • Black Beans – 15 ounce can of low sodium rinsed and drained
  • Refried Beans – 16 once can
  • Diced Tomatoes – 14.5 once can of petite diced tomatoes not drained
  • Mild Red Enchilada Sauce – 10 once can
  • No Boil Lasagna Noodles – 12 noodles
  • Monterey Jack Cheese – shredded
  • Sharp Cheddar Cheese – shredded
  • Salt

Toppings:

  • Sour Cream
  • Green Onions – diced
  • Black Olives – sliced
  • Tomato or Cherry Tomatoes – fresh tomatoes diced
Side view showing cheesy layer of Mexican lasagna.

Substitutions and additions

You can use your favorite hot salsa as a substitute for the chipotle peppers.

Other toppings to try are guacamole, chopped avocado, shredded lettuce, cilantro, salsa and jalapeños.

How to make Mexican lasagna with noodles

Step by step images for how to make mexican lasagna.

STEP ONE – Preheat oven to 375°F. In a large skillet, cook the ground beef until no longer pink, about 10 minutes. Drain off any extra grease.

 STEP TWO – Add diced chipotle peppers, spices, and salt to the ground beef and mix well. Then mix in the black beans, refried beans, and diced tomatoes. (You may need to mix in a large bowl if your skillet isn’t very large).

STEP THREE – In a small bowl, mix the enchilada sauce and water together. Set aside.

STEP FOUR – In a 9 x 13 inch pan, layer a single layer of lasagna noodles (3 to 4 noodles–I like to squeeze in an extra half of a noodle to fill the gap in the pan), 2 cups of the meat mixture, 1 cup Monterey Jack, ½ cup cheddar, and ¾ cup of the enchilada sauce. Repeat two times. The last time, double the cheese (2 cups Monterey Jack, 1 cup cheddar).

STEP FIVE – Cover with aluminum foil (I like to tent it so it doesn’t touch the cheese on top). Place on the middle rack in oven. Note: as this recipe completely fills a standard 9 x 13 inch pan, you may want to place a cookie sheet on the rack beneath the lasagna to catch any spills. Bake for 40 minutes. Remove aluminum foil and cook for an additional 10-15 minutes, until cheese is bubbly and slightly browned. There should still be some liquid around the edges. That’s okay—it will solidify as it cools.

Overhead view of garnishes added to individual lasagna pieces scored in casserole dish.

 STEP SIX – Let the lasagna cool for 30 minutes before slicing. Serve topped with sour cream, green onions, black olives and fresh tomatoes, with tortilla chips on the side.

Variations

Mexican lasagna is often made with tortillas by replacing the noodles with tortillas or corn tortillas for layering.

Switch up the meat by using ground chicken instead of the beef.

Sandra’s Top Tips

  • Gather up your ingredients ahead of time to help speed up the prep time
  • Using oven ready no boil noodles skips the step of having to boil your noodles
  • Allow the lasagna to rest for 10 minutes before serving which will help it hold together better for slicing
Bite take from piece of Mexican lasagna on a plate with a fork.

Can I substitute ground chicken or Italian sausage for the beef?

Yes any ground meat will work as long as it is unseasoned. Seasoned meats like Italian sausage contain a lot of salt and adding in a lot of sodium may not produce good results.. Do not make this recipe with 2 pounds of Italian sausage as it will be too salty. You may be able to use 1 pound of Italian sausage and cut the salt from the recipe depending on your tastes.

Can I make this lasagna ahead of time?

Yes this is a great recipe for meal prepping ahead of time by following the storage instructions below and reheating when ready to enjoy.

Storage and reheating instructions

Store any leftovers covered in the fridge or using an airtight container for 3 to 4 days.

Freeze by wrapping in a double layer of plastic wrap then aluminum foil for up to 3 months.

Thaw overnight in the fridge before reheating.

Reheat a single serving in the microwave using a microwave-safe dish with 30 second intervals until heated through. Reheat a larger portion or the whole lasagna in a preheated oven at 350°F covered with foil for 20 – 30 minutes or until it is heated through.

Print
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Mexican lasagna with noodles on a serving spoon.

Mexican Lasagna With Noodles


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  • Author: Sandra Flegg
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Description

This Mexican Lasagna With Noodles recipe is a simple to make twist on a traditional lasagna that is perfect for a quick family dinner. This delicious lasagna is stuffed full of taco-seasoned ground beef, beans, two kinds of cheese all baked in an enchilada sauce. Enjoy a plate full of comfort food goodness for a hearty and satisfying meal!!


Ingredients

2 pounds ground beef

2 tablespoons jarred diced chipotle peppers (I use La Costeña brand) (can substitute with your favorite hot salsa)

1 tablespoon ground cumin

2 teaspoons ground oregano

2 teaspoons garlic powder

2 teaspoons chili powder

1 teaspoon salt

1 (15 ounce) can low-sodium black beans, rinsed and drained

1 (16 ounce) can refried beans

1 (14.5 ounce) can petite diced tomatoes (not drained)

1 (10 ounce) can mild red enchilada sauce

1 cup water

12 no-boil lasagna noodles

4 cups shredded Monterey Jack (about 1 lb)

2 cups shredded sharp cheddar cheese (about 1/2 lb)

Toppings:

sour cream

diced green onions

sliced black olives

fresh tomato or cherry tomatoes, diced


Instructions

Preheat oven to 375°F. In a large skillet, cook the ground beef until no longer pink, about 10 minutes. Drain off any extra grease.

 Add diced chipotle peppers, spices, and salt to the ground beef and mix well. Then mix in the black beans, refried beans, and diced tomatoes. (You may need to mix in a large bowl if your skillet isn’t very large).

In a small bowl, mix the enchilada sauce and water together. Set aside.

In a 9 x 13 inch pan, layer a single layer of lasagna noodles (3 to 4 noodles–I like to squeeze in an extra half of a noodle to fill the gap in the pan), 2 cups of the meat mixture, 1 cup Monterey Jack, ½ cup cheddar, and ¾ cup of the enchilada sauce. Repeat two times. The last time, double the cheese (2 cups Monterey Jack, 1 cup cheddar).

Cover with aluminum foil (I like to tent it so it doesn’t touch the cheese on top). Place on the middle rack in oven. Note: as this recipe completely fills a standard 9 x 13 inch pan, you may want to place a cookie sheet on the rack beneath the lasagna to catch any spills. Bake for 40 minutes. Remove aluminum foil and cook for an additional 10-15 minutes, until cheese is bubbly and slightly browned. There should still be some liquid around the edges. That’s okay—it will solidify as it cools.

 Let the lasagna cool for 30 minutes before slicing. Serve topped with sour cream, green onions, black olives and fresh tomatoes, with tortilla chips on the side.

Notes

Storage and reheating instructions:

Store any leftovers covered in the fridge or using an airtight container for 3 to 4 days.

Freeze by wrapping in a double layer of plastic wrap then aluminum foil for up to 3 months.

Thaw overnight in the fridge before reheating.

Reheat a single serving in the microwave using a microwave-safe dish with 30 second intervals until heated through. Reheat a larger portion or the whole lasagna in a preheated oven at 350°F covered with foil for 20 – 30 minutes or until it is heated through.

  • Prep Time: 25 minutes
  • Cook Time: 55 minutes

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