1 lb. Lean Ground Beef (85/15)
1 20oz. Pkg. Four Cheese Ravioli Refrigerated Pasta
1 Yellow Onion (diced)
2 Tbsp. Taco Seasoning
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 10oz. Can Rotel Diced Tomatoes & Green Chilies (drained)
1 15oz. Can Sweet Corn (drained)
1 19oz. Can Mild Red Enchilada Sauce
1 15oz. Jar White Queso Dip
3½ Cups Shredded Mexican Blend Cheese (divided)
½ Cup Chopped Green Onions
Garnish with Sour Cream
- Preheat oven to 375 degrees.
- In a large skillet on medium heat, add ground beef and yellow onions, and cook until the beef is browned. Season with the taco seasoning, garlic powder and onion powder. Add the sweet corn and Rotel, and continue to cook for 2 – 3 minutes, then remove from heat and set aside.
- In a 9 x 13 baking dish sprayed with nonstick cooking spray, add about ¼ cup of the enchilada sauce and spread It thinly on the bottom. Place half of the ravioli in a single layer over the sauce. Then top with all of the meat mixture and spread it evenly with a spoon. Pour half of the remaining enchilada sauce over the meat mixture, then half of the queso dip, and half of the shredded cheese. Finish with a single layer of the ravioli, then top with the rest of the enchilada sauce, queso dip, and shredded cheese. Sprinkle with chopped green onions.
- Bake uncovered in the oven for 30 – 35 minutes, or until cheese is melted, bubbling, and golden brown. Garnish with sour cream, serve and enjoy!
Keywords: Mexican Lasagna, Taco Lasagna, Mexican Casserole, No Boil Mexican lasagna