Favorite Mexican Lasagna Recipe
Favorite Mexican Lasagna Recipe photo by Taste of Home

Favorite Mexican Lasagna Recipe

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4.5 47 44
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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. —Tina Newhauser, Peterborough, New Hampshire
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES:12 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES: 12 servings

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

Nutritional Facts

1 serving (calculated without optional ingredients) equals 448 calories, 19 g fat (9 g saturated fat), 57 mg cholesterol, 1240 mg sodium, 43 g carbohydrate, 8 g fiber, 22 g protein.

Directions

  1. 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.
  2. Spread 1 cup meat mixture in a greased 13-in. x 9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.
  3. Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
  4. 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.
Originally published as Mexican Lasagna in Country Woman January/February 2007, p29

Reviews for Favorite Mexican Lasagna

AVERAGE RATING
(44)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (9)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 29, 2016

"I have made this several times for my family and potluck functions.....all with great response. The only thing I do differently is add a drained can of corn or fiesta corn for a little extra crunch, and because we are all cheese lovers....... extra cheese! With enough vege toppings, dinner is served."

MY REVIEW
Reviewed Jan. 13, 2016

"I made this tonight for our family of three adults and we all loved it. The only change I made was using corn tortillas instead of flour because I had some leftover from another dish that I needed to use. I used low sodium taco seasoning. The crushed tortillas on the top give it a nice crunch when you eat it."

MY REVIEW
Reviewed Jan. 7, 2015

"Use lower sodium taco seasoning, I did and it helped to not make it overly salty as those seasoning packets always do. My boyfriend and I really enjoyed it. Also crush your chips very finely. Makes it easier to eat."

MY REVIEW
Reviewed May. 23, 2014

"This was a bit heavy. I used whole wheat tortillas and Italian sausage. Next time I would use more cheese. Family said they liked it. We also made a loaf of French bread and a spinach salad."

MY REVIEW
Reviewed Mar. 24, 2014

"This was fantastic! The whole family loved it. I did do a few things differently-I skipped the chilies (since my kids don't like them) and I added a touch of cumin. I also skipped the crushed chips and decided to top it w/ a layer of tortillas, enchilada sauce, and cheese. I will definitely make this again!"

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