Mexican Lasagna

This crowd-pleasing Mexican lasagna combines all your favorite south-of-the-border flavors in comforting layers. With refried beans, green chilies, melted cheddar cheese, and fresh corn stacked between tender lasagna noodles, it's the perfect fusion dish that brings excitement to your dinner table without the fuss.

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Course: Main Course

Cuisine: Italian, Mexican

Keyword: Lasagna, Pasta

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 485kcal

Equipment

Ingredients

1 8 ounce box lasagna noodles
1 16 ounce can refried beans
24 ounces green peppers
12 ounces green chilies
2 12 ounce bags cheddar cheese
8 ounces olives
16 ounces corn

Instructions

Preheat oven to 350°F.
Cook lasagna noodles according to package directions until al dente. Drain and set aside.
Layer the bottom of your baking dish with cooked lasagna noodles.
Spread a layer of refried beans over the noodles.
Add a layer of green chili peppers, followed by green chilies.
Sprinkle cheddar cheese over the chilies.
Add a layer of olives and corn.
Repeat layers until your tray is full, ending with cheese on top.
Cover with foil and bake for 60 minutes.
Remove foil for the last 10 minutes if you want a golden top.
Let rest for 10 minutes before serving.

Notes

Can be assembled up to 24 hours ahead and refrigerated before baking

Substitute black beans for refried beans for added texture

Frozen corn works just as well as fresh - no need to thaw first

Add a layer of sour cream or salsa between layers for extra flavor

Leftovers keep in refrigerator for up to 4 days and reheat beautifully

For spicier version, add diced jalapeños or hot sauce to the bean layer

Nutrition