Easy Mexican Lasagna

Easy Mexican Lasagna

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 pound ground hot sausage
  • 1 pound ground beef
  • 1 envelope (1.5 ounces) taco seasoning
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 small jalapeno, minced
  • 1 can (28 ounces) tomato puree
  • 3 cups mild salsa
  • 2 cans (4 ounces each) chopped green chilies
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coarse pepper
  • 24 no-boil lasagna noodles
  • 4 cups shredded colby and Monteray Jack cheese, divided
  • 1 package (15 ounces) queso fresca, crumbled, divided
  • 1 can (16 ounces) refried beans
  • Toppings: Shredded lettuce, chopped tomato, sliced black olives, chopped cilantro and sour cream

Directions

  1. Heat the electric skillet to 350°F.
  2. Add sausage and beef. Cook, stirring constantly until browned and no longer pink, about 7 minutes. Transfer mixture to a bowl.
  3. Add onion, garlic and jalapeno to skillet. Cook until tender, about 3 minutes. Return meat mixture to skillet and add tomato puree, salsa, chilies, taco seasoning, cilantro, cumin and pepper. Bring to a boil. 
  4. Remove 6 cups of sauce mixture to a large bowl. Reduce skillet temperature to 225°F.
  5. Layer 6 noodles across remaining sauce in bottom of skillet, overlapping or breaking to fit. Spread 1 cup of the sauce over noodles. Sprinkle with 1 cup shredded cheese and 1/4 of the crumbled cheese. Top with 6 tablespoons beans. Repeat layers 2 more times. Top with remaining noodles, sauce, shredded and crumbled cheese.
  6. Cover and cook 35 to 40 minutes until noodles are fork-tender and cheese is melted, about 35 to 40 minutes. Remove lid and let stand 5 minutes.
  7. Serve with toppings.

Serves: 20

TEST KITCHEN TIP: For a spicier lasagna, add seeds and inside from the jalapeno and hot salsa. For a less spicy lasagna, remove the seeds and inside of the jalapeno.

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