Mexican Lasagna

Tasty Mexican Lasagna is a hearty meal with many flavors, including taco-seasoned ground beef, onions, garlic, creamy refried beans, and two layers of melted Mexican cheese. This simple recipe will teach you how to make this delicious and easy lasagna, which is sure to be a hit with your family and friends.

This satisfying lasagna serves 10-12 with a couple of sides and can be prepared up to 24 hours before baking. I love to dress it up with lots of colorful toppings and serve it with Doritos taco salad, Mexican shrimp cocktail, or 7 layer dip.

Why this recipe works

• From the onions, garlic, and seasoned beef to the layers of melted Mexican cheese to the fresh, colorful toppings, this Mexican casserole is bursting with flavor that everyone will love.
• Prepare this recipe up to 24 hours in advance and store it in the fridge. 
• This recipe feeds a crowd, but if you have a small family like mine, leftovers heat up wonderfully in the microwave. It makes an excellent lunch for hubby after he has been working hard in the yard.

Customizable Ingredients – Great Mexican Lasagna

• Meat – this recipe calls for ground beef, but you can substitute ground pork, turkey, or chicken.
• Cheese – I use a Mexican-style pre-shredded cheese from Costco with Monterey Jack cheese, cheddar cheese, queso quesadilla, and asadero cheese. It is an all-natural cheese made with potato starch to prevent caking. We love it, and it tastes delicious. For a little added kick, try a little Pepper Jack cheese.
• Toppings – Top with your favorite toppings such as homemade guacamole, diced tomatoes, chopped cilantro, diced avocado, thinly sliced green onion, sliced black olives, thinly sliced red onions, or sour cream.

Recipe Tips

• Are you short on time? Cut out the chopped onion and minced garlic, as most quality taco seasoning spices already include them to some extent.
• For a change of pace, try using corn or flour tortillas instead of the lasagna noodles. 
• Always let lasagna stand for 12-15 minutes after removing from the oven. This helps all the layers stay intact without slipping.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

Frequently Asked Questions

More Tex-Mex Recipes

Mexican Lasagna Recipe

Indulge in this Mexican Lasagna with layers of melted cheese, taco-seasoned ground beef, and creamy refried beans.

5 from 31 votes

Print Pin Rate

Course: main meal pasta

Cuisine: Mexican

Prep Time: 35 minutes minutes

Cook Time: 50 minutes minutes

Servings: 12 servings

Calories: 331kcal

Author: Beth Pierce

Ingredients

• 15 lasagna noodles not no boil
• 1 ½ lbs lean ground beef
• 1 small onion finely chopped
• 2 cloves garlic minced
• 4 tablespoons taco seasoning
• 1 cup water
• 1 14.5 ounce can salsa style tomatoes
• 1 16 ounce can refried beans
• ⅓ cup sour cream
• kosher salt and fresh ground black pepper
• 4 cups shredded Mexican cheese blend see notes
• fresh tomatoes diced optional
• chopped fresh cilantro optional
• sliced green onions optional
• sour cream optional

Instructions

• Boil your noodles according to package instructions and drain well.
• Meanwhile brown the ground beef in a large skillet over medium heat.  About halfway through the browning process add the onions and continue cooking until the beef is brown and the onions are soft.  Then reduce the heat and add the garlic cooking for 1 minute and stirring constantly. Drain any excess grease or simply tilt the skillet and use a paper towel to absorb any excess grease.  Add the taco seasoning and water simmering for 10 minutes.  Add 1/2 can of salsa style tomatoes and simmer for 2-3 minutes.
• In a small sauce saucepan combine refried beans and sour cream.  Heat on low until smooth and warm; stirring frequently.  Season with kosher salt and fresh ground black pepper.
• Assemble the lasagna by spreading 2-3 tablespoons of salsa style tomatoes in the bottom of a 9 x 13 inch casserole dish.  Layer with 3 lasagna noodles, half the seasoned meat mixture, 3 more lasagna noodles, all the refried bean mixture, 3 more lasagna noodles, half of the cheese blend, 3 more lasagna noodles, the remaining seasoned meat mixture, and 3 more lasagna noodles.  Then spread the remaining salsa tomatoes and top with the remaining Mexican blend.
• Cover with aluminum foil and bake in preheated 350 degree oven for 30 minutes.  Remove the foil and continue baking for 20 minutes or until the cheese is melted and the casserole is heated through.  Remove from the oven and let sit for 10-15 minutes.  If desired top with diced tomatoes, chopped cilantro, thinly sliced green onions and sour cream.

Notes

• Are you short on time? Cut out the chopped onion and minced garlic, as most quality taco seasoning spices already include them to some extent.
• For a change of pace, try using corn or flour tortillas instead of the lasagna noodles. 
• Always let lasagna stand for 12-15 minutes after removing from the oven. This helps all the layers stay intact without slipping.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

Nutrition

Calories: 331kcal | Carbohydrates: 29g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 400mg | Potassium: 333mg | Fiber: 1g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 452mg | Iron: 2mg

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