This dish came from an adaption of a Taste of Home Mexican Lasagna recipe. It quickly became a favorite for my husband as he went back for THIRDS!! One of the major adaptions was that I used taco sauce instead of the salsa that it calls for in the original recipe. I do not particularly care for salsa which is why I adapted it; however, if you are a salsa fan then I am sure it will taste delicious!
This recipe is now regularly on our menu plan as my husband could not resist it. This is a good one for the kids as well!
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- 15 Lasagna Noodles Cooked and Drained (Tinkyada for gluten free)
- 1 Lb Ground Beef Cooked and Drained
- 1 Package Taco Seasoning
- 1 15 oz Can of Ranch Style Beans
- 1 8 oz Tomato Sauce
- 1 14.5 oz Diced Tomatoes with Green Chilies reserve 1/2 the can
- 8 oz Taco Sauce
- Black Olives
- Shredded Cheese
- Preheat oven to 350*.
- Once the ground beef is cooked add in the taco seasoning as instructed on the package.
- Next, add in the beans, tomato sauce, and 1/2 the can of tomatoes. Let this simmer 5-10 minutes.
- Meanwhile, spray a casserole dish with non stick spray and put in the 1st layer of lasagna noodles. I used 5 noodles per layer, this may vary depending on the size of your dish.
- Once the noodles are on use 1/2 of the meat mixture and then top with cheese. Repeat.
- After the final layer of noodles are on, pour the taco sauce over the dish and bake for 1 hour.
- Remove the dish and top with the black olives, onions, remaining tomatoes and cheese.
- Bake until cheese is melted.
- This recipe is versatile and you can add the toppings that you prefer.
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Comments & Reviews
Rachel @ Not Rachael Ray says
This looks like a great weeknight meal!
shelly (cookies and cups) says
I love this recipe!! Would you mind if I saved this and used it in a future Meal Plan on That’s What WE Said?
Go for it!! Thanks!