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Mexican Lasagna

Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour & 25 Minutes
Servings: 12
Calories: 521 calories per serving
Mexican Lasagna


  • 2 pounds ground beef
  • 1 16oz can refried beans
  • 1 4oz can chopped green chiles
  • 1 packet taco seasoning
  • 2 tablespoons hot salsa
  • 12oz uncooked lasagna noodles
  • 4 cups shredded Colby-Monterey Jack cheese, divided
  • 1 jar of El Patio Original Salsa
  • 2 cups water
  • 2 cups sour cream
  • 1 2-1/4oz can sliced ripe olives, drained
  • 3 green onions, chopped
  • 1 medium tomato, chopped, optional


  1. Preheat the oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in beans, chiles, taco seasoning and salsa.
  2. In a greased 13x9-in. baking dish, layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
  3. Combine Original salsa and water; pour over top. Cover and bake 1 hour or until heated through.
  4. Top with sour cream, olives, onions, tomatoes if desired, and remaining cheese. Bake, uncovered, 5 minutes. Let stand 10-15 minutes before cutting.

Original recipe

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