Skip to main content New<> this month
Get the Allrecipes magazine
Mexican Lasagna with Noodles
May 08, 2008

I mixed the refried beans and spices in the warm pan with the browned ground beef (it mixed easier as it warmed). I also precooked the noodles and omitted the water in the recipe. I layered as followed: a light layer of salsa on the bottom, noodles, meat-bean mixture, pepper-jack/monterey jack/mozza cheese mix layer, salsa. I repeated these layers, ending with a layer of noodles. I then topped it with more cheese. I baked it for 45 minutes, let it cool for 10 minutes (solidifies a bit in the pan and allows for easier cutting), and topped each serving with plain sour cream. Oh, it was so good! And even better the next day! Thanks for sharing, Popcklgal!

  1. 247 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars