Zesty Mexican Lasagna Bake
Prep time: 20 mins | Cook time: 30 mins | Servings: 6-8
Ingredients
The Base & Layers:
- 1 lb Lean ground beef (or ground turkey)
- 1 box (12 oz) Mafalda pasta (mini lasagna noodles) or wide egg noodles
- 1 packet Taco seasoning
- 1 jar (16 oz) Chunky salsa (mild or medium)
- 1 can (15 oz) Diced tomatoes (undrained)
- 1 cup Frozen corn kernels
- 1/2 cup Chopped bell peppers (red or green)
The Topping:
- 2 cups Shredded Mexican blend cheese (or a mix of Monterey Jack and Cheddar)
- Fresh parsley or cilantro (chopped, for garnish)
Instructions
- Prepare the Pasta: Boil the noodles in salted water until just al dente (slightly firm). Drain and set aside.
- Brown the Meat: In a large skillet over medium-high heat, brown the ground beef with the chopped bell peppers. Drain any excess grease.
- Simmer the Sauce: Stir in the taco seasoning, chunky salsa, diced tomatoes, and corn. Let it simmer for 5–8 minutes to allow the flavors to meld.
- Combine: Gently fold the cooked noodles into the meat and sauce mixture until everything is evenly coated.
- Assemble: Pour the mixture into a 9×13 inch glass baking dish (like the one in the photo). Spread it out evenly.
- Bake: Generously top with the shredded cheese. Bake at 375°F (190°C) for 15–20 minutes, or until the cheese is bubbly and starting to turn golden brown in spots.
- Garnish: Remove from the oven and immediately sprinkle with fresh chopped parsley or cilantro.
Tips for Success
- The “Noodle” Secret: The photo shows Mafalda pasta (those ruffled-edge mini lasagna noodles). They hold onto the chunky meat sauce much better than flat noodles!
- Add Creaminess: If you want a richer dish, stir 4 oz of cream cheese into the meat sauce before mixing with the pasta.
- Serving: Let it sit for 5 minutes before cutting to help the layers stay together.