Mexican Noodle Lasagna Recipe

Name: Mexican Noodle Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole fresh poblano pepper, coarsely chopped; 1 whole fresh red bell pepper, coarsely chopped; 1/4 white onion; 1 (15 ounce) can pinto beans; 1/3 cup fresh cilantro, chopped; 8 ounces shredded monterey jack pepper cheese; 1 (1 1/4 ounce) package taco seasoning mix; 12 cooked lasagna noodles; 4 ounces shredded cheddar cheese (taco or Mexican style); 1/2 cup taco sauce; 1 lb ground beef or 1 lb ground turkey; 1/4 cup green onion; 1/4 cup diced black olives

Servings: persons

1 whole fresh poblano pepper, coarsely chopped
1 whole fresh red bell pepper, coarsely chopped
1/4 white onion
1 (15 ounce) can pinto beans
1/3 cup fresh cilantro, chopped
8 ounces shredded monterey jack pepper cheese
1 (1 1/4 ounce) package taco seasoning mix
12 cooked lasagna noodles
4 ounces shredded cheddar cheese (taco or Mexican style)
1/2 cup taco sauce
1 lb ground beef or 1 lb ground turkey
1/4 cup green onion
1/4 cup diced black olives

1
Layer bottom of baking dish with 4 cooked lasagna noodles so each noodle is overlapping a little. Pour on a little taco sauce just to wet.
2
Mix pinto beans, cilantro, pepper jack cheese, poblano and red peppers.
3
Cook ground meat with onion and taco seasoning.
4
Scoop 1/2 of meat mixture on to first layer of noodles. Sprinkle Mexican mix cheese, then add 4 more noodles on top.
5
Add more taco sauce to wet noodles then scoop bean mixture onto noodles.
6
Place last 4 noodles and the remaining beef on top sprinkle remaining Mexican mix cheese, green onions and black olives. Add remaining taco sauce if desired. (Your final layer should be meat layer not noodles).
7
Cover with foil so cheese doesn't burn and noodles don't dry out.
8
Bake 30 minutes in preheated 325u00b0F oven.
9
Serve with sour cream (optional).

1708

kcal

Calories

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole fresh poblano pepper, coarsely chopped, 1 whole fresh red bell pepper, coarsely chopped, 1/4 white onion, 1 (15 ounce) can pinto beans, and more.

Yes, Mexican Noodle Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Noodle Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions