Wednesday, May 11, 2011

Mexican Lasagna

Talk about a yum-i-licious, ultra gooey dish-o-delish!
I find lasagna it to be one of the upmost comfot foods whether it be a meat and marinara sauce type, vegetarian, or this one like this.  It feeds a crowd and can be made ahead of time to keep your evenings easier.  L. O. V. E. love it!

Mexican Lasagna
Recipe Source:  The ever-fabulous Melanie from Mel's Kitchen Cafe
  • 1 1/2 pounds lean ground beef or turkey
  • 1 yellow onion, coarsely chopped
  • 2 garlic cloves, finely minced
  • 1 (6 ounce) can tomato paste
  • 1 TBSP chili powder
  • 2 tsp ground cumin
  • dash of ground cayenne pepper
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 (8 ounce) cans tomato sauce
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 ½ cup frozen corn kernels, white or yellow
  • 1 (6 ounce) can olives, chopped ***I omitted because olives make me want to hurl****
  • 9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream, light or regular
  • 8 ounces cream cheese, light or regular
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.
Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.
Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommys Kitchen


  1. Hello delicious!!! I have always wanted to try a Mexican lasagna and this recipe sounds amazing!
    PS- I LOVE the Barilla no boil noodles too!

  2. Wellll helllo lover. Why don't you come on over to my place so we can get to know each other a little better??
    *I'm talking to the lasagna Sig - not you.* ;)

  3. I love it!!! Total comfort food...I like those no boil noodles too...taste better and less work.

  4. Oh yummy! This sounds incredible : )

  5. I'm the same way about olives...other than that, a great recipe!

  6. Yummo!!!This would make a great party dish!

  7. Oh yes indeed...this looks amazing. gooey and cheesy and Mexican-y!

  8. Oh, this sounds fabulous! Love that there's three kinds of cheese in it. Gooey and delicious!

  9. I LOVE Mexican Lasagna!!! Seriously, seriously LOVE it! And of course I just LOVE the looks of yours! :-)