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Mexican Lasagna

Mexican Lasagna

3.88
(8)

What a great idea...combine tacos and lasagna into one delicious dish.  Your family is just going to love this!

serves 4 people

Ingredients

cost per recipe: $5.61

The price is determined by the national average.

  • 1

    can Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup

  • 1/2

    cup non fat milk

  • 3/4

    pound 80% lean ground beef

  • 1

    medium onion, chopped (about 1/2 cup)

  • 1

    tablespoon chili powder

  • 1

    can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup

  • 4

    cooked lasagna noodles, cooked without salt and drained

  • 1/2

    cup shredded reduced fat Cheddar cheese (about 2 ounces)

view nutrition info

How to Make It

Stir the mushroom soup and milk in a small bowl until the mixture is smooth. Cook the beef, onion and chili powder in a 3-quart saucepan over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat. Stir the tomato soup in the saucepan and cook until the mixture is hot and bubbling. Layer half the beef mixture, 2 lasagna noodles and half the mushroom soup mixture in an 8-inch square baking dish, trimming the noodles to fit the dish, if needed. Repeat the layers.  Sprinkle with the cheese.
Bake at 400°F. for 30 minutes or until the filling is hot and the cheese is melted.  Let stand for 10 minutes before serving.
Step 1

Stir the mushroom soup and milk in a small bowl until the mixture is smooth.

Step 2

Cook the beef, onion and chili powder in a 3-quart saucepan over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.

Step 3

Stir the tomato soup in the saucepan and cook until the mixture is hot and bubbling.

Step 4

Layer half the beef mixture, 2 lasagna noodles and half the mushroom soup mixture in an 8-inch square baking dish, trimming the noodles to fit the dish, if needed. Repeat the layers.  Sprinkle with the cheese.

Step 5

Bake at 400°F. for 30 minutes or until the filling is hot and the cheese is melted.  Let stand for 10 minutes before serving.

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Made With
Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup

Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup

BUY NOW
Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup

Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup

BUY NOW

Ratings & Reviews

(8)
  • DrDfrom53

    September 23, 2015

    Good Eats!

    Liked the looks of this recipe and after reading some of the comments decided to give it a try. I left out the mushroom soup and chili powder and added a pack of taco seasoning to the ground beef. After I finished baking the lasagna, I served it with salsa covering the cheese and topped it off with shredded iceberg lettuce with sour cream on that. What an awesome combination! Plenty of flavor. Will be making it again really soon

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  • gta4

    April 21, 2013

    additional seasonings

    as others suggested use additional seasonings. i will try taco seasoning next time to help improve the flavor. the mushroom soup gives the traditional lasagna a different taste.

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  • cwaiting

    April 21, 2013

    Create you're own twist with this recipe

    I used taco seasoning along with 1/2 cup of water as suggested, I only added 1/2 teaspoon of the chili powder, but i think you could omit this if you are using taco seasoning. I did not pre-cook the lasagna noodles, I just layered them in the dish uncooked and I also added an extra layer of cheese in the middle. I also added sliced black olives on top. Then I covered tightly with foil and cooked for 30 mins. then I removed the foil and cooked for 10 min. longer to brown the cheese on top. Turned out great! Next time I think I will mix black beans into the hamburger mixture for a twist.

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  • Rayrey

    October 31, 2012

    Very easy

    I made it for the 2nd time but changed some thigs to add more flavor and presentation. I used cream of mushroom soup with roasted garlic instead of reg COM soup and I added taco seasoning to the meat. For better presentation I added diced tomatoes and sliced black olives and chives. My coworkers were impressed and not a bite of it was left.

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  • Malissa S.

    January 30, 2012

    Mexican Lasagna

    If you make the recipe as directed, I think you will dissapointment and lack of flavor. Although this recipe has a great bases, there were a few things that I would recommend. Don't be afraid to add mexi veggies such as peppers, chilies and cilantro. Also A MUST, add taco seasoning to your meat and let simmer in the tomato soup to bring out extra flavors. One that I thought about after making this dish, instead of milk use a light sour cream with the mushroom soup. I think it would add great flavor and creamyness to the dish. And don't forget to top it! Fresh tomatoes, cilantro, black olives, shredded lettuce, sour cream,whatever. It will bring the dish to a whole new level, one that will definitely be a crowd pleaser!

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