Mexican Lasagna Casserole

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Every Tuesday my husband and I are lucky enough to enjoy a date night on the town. And every Tuesday we spend the first 30 minutes trying to decide where we are going to go for dinner. You know the typical “I don’t know, what do you want?” “Whatever you want is fine.” “But what do you want?”

Except instead of actually talking about where we were going to go, we literally drove to SIX different places. We were headed to one Vietnemese restaurant for Pho, then turned the opposite direction due to holiday traffic. Then after turning towards an alternate Vietnamese restaurant, we had to detour yet again due to a broken stop light and a line of cars 3 miles long.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Then we thought we would hit up a small Mexican restaurant next to our local winery. That was a bust, as the parking lot was packed for Taco Tuesday. So we headed to yet another small Mexican restaurant. After going inside with the baby, we decided it looked way sketchy-their freezer bin was in the hallway by the restrooms! We walked down the small strip mall to what we thought was a sushi restaurant-with the names of the sushi rolls in Spanish???

Okay that was that. We decided to take a detour to the original Vietnamese restaurant for the Pho. Then passed by the local Teppan Grill Wabi Sabi. As we almost pulled into there, we decided on Zendejas. The original Mexican restaurant I had in my head the entire time but didn’t want to be the decision maker.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Dinner was good! I devoured a huge chicken tostada salad-yum! And my hubby ordered the tastiest carnitas.

My point here is this: We can never decide what to eat.

Like this dinner for example. I wanted to make a taco salad, or enchiladas, or pasta, or cheesy lasagna. I couldn’t decide. So enter Mexican Lasagna Casserole-what you get when you introduce tacos to lasagna. You get the picture.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Ingredients:
1/2 pound broken lasagna noodles, cooked and drained
1/2 pound mostaccioli, cooked and drained
1 1/2 lbs ground beef
1 packet taco seasoning
3/4 cup water
1/2 cup onion, diced
2 cloves garlic, pressed
1 can diced green chiles
2 tomatoes, diced
1 1/2 cups frozen corn
1 15 oz can chili beans with liquid
2 oz sliced black olives (optional)
3 oz cream cheese
Salt and pepper to taste
2 cups shredded cheddar cheese
1 avocado, sliced
2 Tb chopped fresh cilantro

Directions:
I used lasagna noodles and mostaccioli because I had half pound of each. Feel free to use a whole pound of either.

First brown the ground beef with the onions and garlic in a large skillet over medium heat. Drain, if needed.

Stir in the taco seasoning, water, beans and green chiles.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Then stir in the corn and cream cheese.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Stir in the tomatoes and olives.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Let the meat mixture simmer and thicken about 10 minutes then stir in the cooked pasta.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Top with shredded cheese and put the lid on the skillet for a couple minutes to melt the cheese.

Garnish with cilantro.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Top with ripe avocado slices for a heart healthy addition and rich, creamy flavor.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

This dish is simple and delicious!

What’s the longest game of “What do you want to eat?” that you’ve ever played?

 

Mexican Lasagna Casserole

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of servings: 10

Per Serving 769 calories

Fat 37 g

Carbs 68 g

Protein 42 g

10


Mexican Lasagna Casserole

Weight Watchers PointsPlus®: 20

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1/2 pound broken lasagna noodles, cooked and drained
  • 1/2 pound mostaccioli, cooked and drained
  • 1 1/2 lbs ground beef
  • 1 packet taco seasoning
  • 3/4 cup water
  • 1/2 cup onion, diced
  • 2 cloves garlic, pressed
  • 1 can diced green chiles
  • 2 tomatoes, diced
  • 1 1/2 cups frozen corn
  • 1 15 oz can chili beans with liquid
  • 2 oz sliced black olives (optional)
  • 3 oz cream cheese
  • Salt and pepper to taste
  • 2 cups shredded cheddar cheese
  • 1 avocado, sliced
  • 2 Tb chopped fresh cilantro

Instructions

  1. First brown the ground beef with the onions and garlic in a large skillet over medium heat. Drain, if needed.
  2. Stir in the taco seasoning, water, beans and green chiles. Then stir in the corn and cream cheese. Stir in the tomatoes and olives. Let the meat mixture simmer and thicken about 10 minutes, then stir in the cooked pasta.
  3. Top with shredded cheese and put the lid on the skillet for a couple minutes to melt the cheese. Garnish with cilantro. Top with ripe avocado slices, if desired.

Notes

I used lasagna noodles and mostaccioli because I had half pound of each. Feel free to use a whole pound of either.

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