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Mexican Lasagna by Campbell's Kitchen

Rated as 3 out of 5 Stars

"What a great idea . . . combine tacos and lasagna into one delicious dish.  Your family is just going to love this!"
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1 h 5 m servings 270 cals
Original recipe yields 6 servings


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  1. Stir the mushroom soup and milk in a small bowl until the mixture is smooth.
  2. Cook the beef, onion and chili powder in a 3-quart saucepan over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
  3. Stir the tomato soup in the saucepan and cook until the mixture is hot and bubbling.
  4. Layer half the beef mixture, 2 lasagna noodles and half the mushroom soup mixture in an 8-inch square baking dish, trimming the noodles to fit the dish, if needed. Repeat the layers. Sprinkle with the cheese.
  5. Bake at 400 degrees F. for 30 minutes or until the filling is hot and the cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts

Per Serving: 270 calories; 9.7 g fat; 26.4 g carbohydrates; 18.5 g protein; 44 mg cholesterol; 511 mg sodium. Full nutrition

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this is great it just needed more flavor I added cumin and onion powder and a little mrs dash

Mmmm, I liked this...

I did not care for this recipe.