Southwest Lasagna

Southwest lasagna
  • Mild
  • 2 Hours
  • Beef
  • Serves 6
  • Bakes
Give an Italian pasta favorite new appeal with black beans, mild chiles, taco seasoning, and other south-of-the-border ingredients.


  • 9 uncooked lasagna noodles
  • 1 lb (500 g) extra-lean ground beef
  • 1 pouch Old El PasoTM 40% Less-Salt Taco Seasoning Mix
  • 3/4 cup (175 mL) water
  • 1 container (454 g) ricotta cheese
  • 1 can Old El PasoTM Chopped Green Chiles
  • 2 eggs
  • 1 can (680 mL) tomato pasta sauce
  • 1 can (19 FL oz/540 mL) black beans, drained, rinsed
  • 2 tsp (10 mL) ground cumin
  • 3 cups (750 mL) shredded Monterey Jack cheese
  • 2 cups (500 mL) Green GiantTM Frozen NibletsTM Or Peaches and Cream Whole Kernel Corn


  • Place baking sheet or foil in oven on rack below middle oven rack; heat oven to 375ºF. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
  • Cook lasagna noodles as directed on package; drain. Rinse with cold water to cool; drain well.
  • Meanwhile, in large skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat; simmer 5 minutes or until thickened.
  • In small bowl, mix ricotta cheese, chiles and eggs.
  • Stir pasta sauce, beans, corn and cumin into beef mixture. Cook about 5 minutes, stirring occasionally, until thoroughly heated.
  • To assemble lasagna, arrange 3 cooked noodles in bottom of baking dish. Spoon and spread 1/3 of ricotta mixture over noodles; top with 1/3 each of beef mixture and cheese. Repeat layers 2 more times, reserving last 1/3 of cheese.
  • Place baking dish on middle oven rack; bake 25 minutes. Sprinkle with reserved cheese; bake 15 to 25 minutes longer or until lasagna is bubbly and cheese is melted. Let stand 10 minutes before serving. Cut into squares.