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Easy Mexican Lasagna

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Easy Casserole - Mexican Lasagna Recipe


  • 1 pound lasagna noodles (cooked according to package directions)
  • 2 pounds ground beef or turkey
  • 1 onion (chopped)
  • 2 taco seasoning packets (1 1/4 ounces each)
  • 1/2 cup water
  • 2 jars pasta sauce (26 ounces each)
  • 2 cans cans diced green chilies (4 ounces each, drained)
  • 1 cup olives (reserve some for top of lasagna, if you wish, sliced)
  • 1 pound Cheddar cheese (shredded)
  • Optional toppings: sour cream, avocado, guacamole, salsa, jalapeno


  1. Spray a 13×9″ baking dish with cooking spray. Preheat over to 350 degrees F.
  2. In a saucepan over medium heat, brown meat and onion. Drain fat. Stir in taco seasoning and water. Stir in pasta sauce, chilies, and most of olives. Simmer for 10 minutes.
  3. Spread approximately 3/4 cup of sauce on the bottom of the baking dish. Top with a layer of lasagna noodles, overlapping slightly if necessary (I use about 4 lasagna noodles per layer). Top noodles with more sauce and then cheese. Repeat layers until noodles, sauce, and cheese are used — cheese should be the top/last layer.
  4. Garnish with remaining sliced olives. Bake uncovered for 30 minutes, or until hot and bubbly. Let stand for 10 minutes before serving.
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