Mexican Lasagna Recipe

Mexican Lasagna Recipe

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  • Prep Time


  • Total Time


  • Servings



  • pounds ground beef

  • 1

    medium chopped onion

  • 4

    garlic cloves, minced

  • 2

    cups salsa

  • 1

    can (16 ounces) refried beans

  • 1

    can (15 ounces) black beans, rinsed and drained

  • 1

    can (4 ounces) chopped green chilies

  • 1

    envelope taco seasoning

  • ¼

    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


In a large skillet, cook beef and onion over medium heat until meat is on 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 inch by 9 *inch baking dish. Layer with two tortillias, a third of the remaining meat mixture and 1 cup of cheese. Repeat layers. Top with remaining tortillias and meat mixture. Cover and bake at 375 degrees for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortillia 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.


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