Mexican Lasagna

Victoria Missman Earls: "It was a fantastic meal!" Read More


  • 1 pound lean ground beef
  • 2 jars medium salsa (15 to 16 ounces each)
  • 15 ounces black beans (drained and rinsed)
  • 8 3/4 ounces whole kernel corn, drained
  • 4 teaspoons McCormick Chili Powder
  • 3 teaspoons McCormick Oregano Leaves (divided)
  • 2 teaspoons McCormick® Cumin Ground
  • 2 eggs
  • 2 containers ricotta cheese (15 ounces each)
  • 2 cups mexican blend cheese (shredded, divided)
  • 9 lasagna noodles (uncooked)
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    Made it


    1. Preheat oven to 350°F. Brown ground beef in large skillet on medium-high heat. Drain fat. Add salsa, beans, corn, chili powder, 2 teaspoons of the oregano and cumin; mix well. Bring to boil. Reduce heat to low; simmer 5 minutes.
    2. Beat eggs in large bowl. Add ricotta cheese, 1 cup of the Mexican blend cheese and remaining 1 teaspoon oregano; mix well.
    3. Spread about 1 cup of the meat sauce onto the bottom of 13x9-inch baking dish; top with 3 noodles. Spread 1/2 of the cheese mixture over the noodles. Repeat meat sauce, noodles and cheese layer once. Top with remaining noodles and meat sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1 cup Mexican blend cheese. Cover with foil.
    4. Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before serving.
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    It was a fantastic meal!
    Gillian Johnson 8 months ago
    It was delicious. It was very easy and would make it again.
    Jane P. 9 months ago
    Very good. A definite keeper!
    alice o. a year ago
    I wish it would have given a cook time but i cooked it for 30 minutes and i worked it for me.