This week I bring you some Latin flavors with a meaty, cheesy, spicy and easy to make Mexican Lasagna. For this delicious lasagna recipe, I made it with Roasted Red Pepper Salsa, along with Pace Medium Salsa.
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My friends, I just realized that I don't have many Mexican recipes here at Spoonabilities. Get ready because starting this week you will receive some of my top Mexican dishes to help you to plan for the Cinco De Mayo celebration. If you don’t know what Cinco de Mayo is, it translates to “fifth of May,” which is a Mexican holiday to commemorate the Mexican Army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862. Contrary to popular belief, it is not Mexico’s Independence Day.
I'm all about bringing EASY recipes with a lot of flavors. And, this lasagna will not disappoint you.
For this recipe, I'm using Roasted Red Pepper Salsa and Pace Medium Salsa. We love these products, and the combination of both products is the perfect pairing of ingredients for this Mexican Lasagna recipe.
Three Simple Steps to Mexican Lasagna
The cooking time is over an hour but the prep time is quick. This recipe has three simple steps:
Cook the Meat:
- Brown the meat and drain the fat off. Then add the taco seasoning, Pace Medium Salsa, Roasted Red Pepper Salsa, and refried beans.
Assemble the Lasagna:
- Using the no-boil lasagna pasta, start by adding the first layer of Roasted Red Pepper Salsa, then the meat mixture, then cheese, and then the lasagna pasta. Repeat all of the above for two more layers.
Bake the Lasagna:
- Bake covered for one hour. When the time is up, add more salsa and cheese. Bake uncovered for another 10 minutes.
Serve with sour cream, freshly chopped tomato, and green onions. And, more cheese because you can never have too much cheese.
More Recipes with these Ingredients
The best thing about planning this recipe was having all the ingredients already in my pantry. I had two jars already open in the refrigerator from my last two recipes that I used the Roasted Red Pepper Salsa: Vegetarian Black Bean Soup, and Fiesta Roasted Red Pepper Dip.
Happy Week my friends!
UPDATE: This recipe is part of the 9 Mexican food recipes to celebrate Cinco de MayoPrint
Mexican Lasagna with Roasted Red Pepper Salsa
- Total Time: 1 hour 25 minutes
- Yield: 10 People 1x
Mexican Lasagna is meaty, cheesy, spicy, and easy to make recipe for Cinco De Mayo or any Mexican themed party. Roasted Red Pepper Salsa, along with Pace Medium Salsa are the secret ingredients for this delicious lasagna. This Mexican Lasagna is a crowd pleaser and best idea for your family Mexican night dinners.
- 1 jar Roasted Red Pepper Salsa
- 1 jar (16oz) Pace Medium Salsa
- 1 can (16oz) refried beans
- 1 envelope taco seasoning
- 2 packages (8oz each) oven-ready / no-boil Lasagna Pasta
- 2 lbs ground beef
- 2 packages (4 cups) shredded colby-jack cheese. Reserve some aside.
Final touches on top, and side accompaniments:
- 2 cups fat-free or reduced fat sour cream
- ¼ cup sliced olives
- 2 chopped green onions
- 1 medium tomato
- Preheat your oven to 350F degrees, and grease a 9" x 13" baking dish
- In a large skillet, brown the ground beef over medium heat until cooked. Remove from heat, and drain the fat.
- Stir in the taco seasoning, Pace medium salsa, roasted red pepper salsa, and refried beans.
- For the first layer, place ⅓ of the lasagna pasta to cover the bottom of the baking dish. Then pour ⅓ of the salsa/meat mixture. Evenly sprinkle on 1 cup of cheese.
- Repeat all of step #4 two more times for two more layers.
- Cover with aluminum foil and bake for 1 hour.
- Remove from the oven and top with the remaining cheese. If you have more salsa, you can add that too before you put on the cheese.
- Bake uncovered for 10 minutes.
- Remove from the oven and add some sour cream, olives, fresh green onions, and fresh tomatoes to the top.
- Serve with more sour cream and more cheese if you like.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dinner, lunch
- Method: baking
- Cuisine: Mexican
- Serving Size: 8 total
- Calories: 626
- Sugar: 3.8 g
- Sodium: 601 mg
- Fat: 37.8 g
- Saturated Fat: 17.2 g
- Carbohydrates: 33.4 g
- Fiber: 3.9 g
- Protein: 37 g
- Cholesterol: 118.3 mg
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Oh nice idea, I'll have to try making this veggie. Thanks for the recipe.
Thank you, Jacqueline! If you try this recipe, please share your experience with us.
This looks like a yummy dinner our whole family will love.
Sandi, Your family will enjoy this lasagna. Give it a try and let us know if you get to make it. Thanks,
I think you've found the perfect way to celebrate Cinco de Mayo - perfect party food to feed a crowd, yum!!!
You are right Debra! This dish the perfect way to celebrate but for any celebration:)!
I LOVE Mexican food! This sounds so good!! And that salsa sounds like it packs it with a ton of flavor!
Mindy, This salsa is Geoffrey's favorite. I didn't cook Mexican dishes before but lately, I have been cooking a lot of Mexican dishes, and I'm enjoying a lot. Thank you for your comment.
Neena | Paint the Kitchen Red
No boil lasagna noodles are the best invention! This is such an easy recipe and so tasty. Thank you for sharing this. My family loves Mexican food and lasagna but can you believe I'd never made Mexican lasagna?
Neena, I agree with you the no-boil lasagna noodles are the best idea!! You should try this recipe, and you will love it!
The best! Next best thing to actually being in mexico
Thank you Jon!!