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“A change from your normal lasagna. This recipe is great for a Mexican theme dinner or party.”
1hr 25mins

Ingredients Nutrition

  • 1 lb sirloin (or Healthy Choice 96% Fat-Free ground beef)
  • 12-1 packet lawry taco seasoning (optional)
  • 1 (16 ounce) can fat-free refried beans
  • 12 cup chopped green onion, white and part of green
  • 6 ounces reduced-fat sharp cheddar cheese, grated (or use half reduced-fat Monterey Jack and half Cheddar)
  • 9 slices thick lasagna noodles, uncooked
  • 2 cups milk
  • thick and chunky bottled salsa
  • 1 12 cups light sour cream
  • 14 cup sliced black olives (optional)


  1. Cook beef in a nonstick frying pan until nicely browned.
  2. Add taco seasoning, if desired.
  3. In a small bowl, blend beans with green onions and half of cheese.
  4. Pour 1/3 cup salsa on bottom of a 9x9” baking dish.
  5. Place dry lasagna noodles on bottom.
  6. Cover with bean mixture and 2/3 cup salsa.
  7. Lay another three lasagna strips on top and sprinkle beef, the rest of the cheese and 1/3 cup salsa over them.
  8. Lay last three lasagna strips on top, then pour the remaining salsa (2/3 cup) evenly over the top.
  9. Bake at 350ºF for 60 minutes or until noodles are tender.
  10. Spread sour cream over the top and sprinkle with black olives if desired.

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