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

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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