EASY Mexican Lasagna Casserole Recipe (No-Boil Pasta!)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and lower in calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby jack cheese

Reduced-fat cheese cuts calories while still melting well.

Brown 1 pound of lean ground beef in a skillet using a meat masher until fully cooked.

Add 1 chopped medium onion to the beef and cook until the onion is translucent.

Stir in 2 tablespoons of taco seasoning, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder, mixing well.

Add 1 can of drained diced tomatoes and green chilies and 1 can of drained sweet corn to the beef mixture and stir until combined.

Remove the beef mixture from heat and prepare the casserole dish.

Pour a small amount of enchilada sauce into the bottom of a glass dish to coat it.

Layer the fresh cheese ravioli in the bottom of the dish without pre-cooking them.

Spread the beef mixture evenly over the ravioli in the dish.

Drizzle more enchilada sauce over the beef mixture, reserving some for the top.

Drizzle queso sauce over the beef mixture, reserving some for the top as well.

Sprinkle 3.5 cups of shredded Mexican blend cheese over the beef mixture.

Layer more cheese ravioli on top of the cheese mixture.

Drizzle the reserved enchilada sauce over the top layer of ravioli.

Drizzle the reserved queso sauce over the top layer as well.

Top with more shredded Mexican blend cheese and chopped green onions.

Preheat the oven to 375 degrees Fahrenheit.

Bake the casserole in the preheated oven for about 30 minutes.

Remove the casserole from the oven and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens