Mexican Lasagna Recipe
A easy recipe for Mexican Lasagna that uses all of your favorite taco ingredients to make a fun dinner that the kids and adults will love.
Servings 8 Servings
Ingredients
- 8 oz no-boil lasagna sheets
- 1 lb ground beef
- 1 medium yellow onion diced
- 1 medium green bell pepper seeded and diced
- 2 ½ cups salsa or 2 - 12 ounce jars of your fave
- 2 cups frozen corn
- 2 tsp chili powder
- 1 ½ cups ricotta cheese or store bought
- 2 cups cheddar cheese shredded, plus 1/2 cup for the top
- ½ cup sliced olives
Garnishes:
- sour cream
- avocado slices or chunks
- fresh cilantro chopped
- green onions chopped
Instructions
- Heat oven to 375 degrees F. In a medium bowl combine the ricotta cheese and 2 cups of cheddar cheese and set aside.
- In a large skillet brown the ground beef in a small amount of oil. Add the onions and green pepper, and cook until the vegetables begin to get soft, about 5 minutes. Add the corn, salsa and chili powder and stir to combine. Remove from heat.
- In a 13x9 baking dish add 1/3 of the meat mixture. Top with 1/2 of the lasagna sheets. Spread half of the ricotta & cheddar mixture over the pasta. Top with 1/3 of the meat mixture and repeat ending with the meat mixture. Sprinkle with olives and 1/2 cup cheddar cheese and cover with aluminum foil. Bake for 45 minutes. Allow to rest 20 minutes before slicing.
Nutrition
Calories: 528kcal | Carbohydrates: 41g | Protein: 28g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 938mg | Potassium: 682mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1118IU | Vitamin C: 17mg | Calcium: 341mg | Iron: 2mg
