Mexican Lasagna Recipe

Mexican Lasagna Recipe
Photo by: Taste of Home
Rating

100% would make again

Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors.

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  • 12 Servings
  • Prep: 25 min. Bake: 40 min. + standing

Ingredients

  • 1-1/4 pounds ground beef
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 cups salsa
  • 1 can (16 ounces) refried beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) enchilada sauce
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope taco seasoning
  • 1/4 teaspoon pepper
  • 6 flour tortillas (10 inches)
  • 3 cups (12 ounces) shredded Mexican cheese blend, divided
  • 2 cups crushed tortilla chips
  • Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

Directions

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
  • Spread 1 cup meat mixture in a greased 13-in. x 9-in. baking dish. Layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.
  • Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
  • Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired. Yield: 12 servings.

Mexican Lasagna published in Country Woman January/February 2007, p29

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Reviews for Mexican Lasagna (10)

Mexican Lasagna Recipe

Mexican Lasagna

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Sep. 27, 2009 by jwallendorf

This is an awesome recipe my fam just loved it added a few modifications and the corn tortillas is a must plus a few shakes of cumin and I didn't add the black beans

Reviewed on Aug. 04, 2009 by VeraM

These were very good but even better when using corn instead of flour tortillas. My family didn't like the slimy texture of the flour tortillas, whereas corn tortillas don't get that way. The flavor is awesome.

Reviewed on May. 01, 2009 by smfeldner

Hi!

Here are some great lasagna recipes perfectly portioned just for 2!

http://www.tasteofhome.com/SiteSearch/FacetSearchResults.aspx?search=lasagna&st=2&vw=2&page=1&rs=18&fc=Cooking+for+2&sort=0

Reviewed on May. 01, 2009 by MarciaBoone

How about downsizing this recipe for Cooking for Two?

Reviewed on Mar. 04, 2009 by eagleswingz

This turned out as pretty as the picture!I knew as soon as I took it out of the oven that it was a winner. This was very good, and very easy to prepare. Lots of flavor which my husband loves. My husband said he wouldn't change anything, but I might use just a little less refried beans (totally a personal preference) This turned out great and I will make it again.

Reviewed on Feb. 05, 2009 by lisa53202

To alice_deloria:  Yes, the sauce is the meat mixture!Smile

Reviewed on Dec. 24, 2008 by alice_deloria

recipe says eo add 1 cup sauce to bottom of the baking dish boy, isnt the sauce the meat mixture?

Reviewed on Oct. 28, 2008 by egosko1

I made this at our house warming party and everyone loved it. I've had people email me for this recipe. It was really good and easy. I can't wait to make it again.

Reviewed on Oct. 25, 2008 by cherrylady

LOVED THIS RECIPE! Some at my house like it HOT and some of us not so much -- so I used canned diced tomatoes instead of salsa. Those who love it hot topped theirs with HOT salsa. Everyone was very happy! (When I was combining everything in the skillet everyone was scooping chips in and eating it like dip!) YUMMY!

Reviewed on Feb. 05, 2008 by aitorres

Just made it and it tastes great thanx to your recipe!!!!!!!!!!!

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