I'm not sure why it's called lasagna, but it is very good. A beef and refried bean mixture is buried in melted cheeses. Try serving it for a New Years or Super Bowl party.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
18
Yield:
1 9x13 inch dip
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place ground beef and onions in a large, deep skillet. Cook over medium high heat until onions are soft and ground beef is evenly brown. Remove from heat.

  • Drain beef and mix in salsa, refried beans, green chile peppers and black olives. Transfer mixture to a 9x13 inch baking dish. Layer with cream cheese slices. Top with Cheddar cheese.

  • Bake in the preheated oven 10 to 15 minutes, or until cheese is melted.

Nutrition Facts

279 calories; protein 12.6g 25% DV; carbohydrates 11.8g 4% DV; fat 20.6g 32% DV; cholesterol 66mg 22% DV; sodium 640.4mg 26% DV. Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/05/2005
this is the best mexican dip ever! i mix sour cream with the cream cheese and use a mexican cheese blend instead of just the cheddar. excellent!! Read More
(50)

Most helpful critical review

Rating: 3 stars
03/25/2010
not that good just ok Read More
(7)
73 Ratings
  • 5 star values: 49
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/05/2005
this is the best mexican dip ever! i mix sour cream with the cream cheese and use a mexican cheese blend instead of just the cheddar. excellent!! Read More
(50)
Rating: 5 stars
02/09/2004
Wow - this is really good! The Lasagna in the title has to go though! This is a Tex Mex dish without a smidgen of Italian. I softened the cream cheese to the extent that I just mixed all of the ingredients in a bowl, by hand, and it did fine. I don't have a lot of patience anyway to cut 16 oz of cream cheese into little pats. I also mixed the shredded cheese in but won't do this next time as it needs that color for a topping. One son wouldn't touch this because of its' "gastric" appearance. He missed out! I served this as a small meal in between a late Sunday breakfast and dinner. Be warned - this makes a TON! It really filled the entire 9 x 13 pan! This is very filling and rich and is to be served with sturdy chips. Read More
(38)
Rating: 5 stars
02/01/2004
This was so delicious. I think it will easily become one of the favorites in our family. Read More
(21)
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Rating: 5 stars
12/03/2006
As Rachel Ray would say...YUMM-O! I made this for a party and it was scooped up quickly! I followed someone else's suggestion and after layering the cream cheese threw it in the oven for 5 mins to soften it up a bit then spread it out and THEN added the shredded cheese. This is definatly a make again! Read More
(16)
Rating: 4 stars
02/01/2004
I made this for a party we had for the teachers at my daughters school. This was a big hit. Thanks. Read More
(14)
Rating: 5 stars
01/28/2005
I've made this tons of times and it is by far our favorite hot mexican dip. The cream cheese is a great touch and it's worth the effort to cut it up and not mix it in. It's easiest to cut if you put it in the freezer for 15 minutes and then cut with a cheese slicer. This dip does requires a sturdy chip. I highly recommend this recipe to anyone looking for a different Mexican dip. It will soon become your favorite as well. Read More
(14)
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Rating: 4 stars
09/20/2010
Pretty good dip. Needs more cream cheese and less meat and beans though. That's just me I like gooey cheesy. I liked it for a change of pace from regular cheese dip. It made enough I was able to make it on two different days. The first day I layered it as directed. The next day I spread the cream cheese in a pie plate then the meat and beans mixture then cheese. I really liked it best that way. It just went together more smoothly. Read More
(9)
Rating: 5 stars
12/15/2005
We enjoyed this more the next day with hot sauce added. The cream cheese didn't melt and spread like I thought it would. The cheddar cheese looked hard. Will make again but with some changes. Salsa needs to be hot. Only 1 can of refried beans is necessary. Didn't feel the chili peppers added a thing. Will try cooking the beef with taco seasoning for added flavor. We like spice. Thanks for the recipe. Read More
(8)
Rating: 5 stars
06/15/2010
This was great-rave reviews! Several asked for the recipe - followed pretty true except used half black refired and half regular Read More
(8)
Rating: 3 stars
03/25/2010
not that good just ok Read More
(7)