Easy Mexican Lasagna
This Easy Mexican Lasagna with ground beef, refried beans, cheese, and tortillas is the perfect weeknight dinner filled with flavor your family will love.
When I get the “Mom, what’s for dinner?” question, there are a few meals that are guaranteed to get a cheer in reply. This Easy Mexican Lasagna is one of them! I love cooking casserole type dishes because I can get everything cleaned up while the dish is baking so there’s less to do after dinner. The family…they just love it because it’s delicious.
Start to finish this dish is on the table in less than an hour. It’s a great option for a weeknight dinner.
Ingredients for Easy Mexican Lasagna
How to Make Mexican Lasagna
- Preheat oven to 350 degrees.
- In a large skillet brown ground beef. Drain fat.
- Add Taco Seasoning Mix and prepare according to package directions.
- Spray a 9×13 baking dish with non-stick cooking spray.
- Pour Enchilada Sauce in a shallow dish. You’ll be dipping the tortillas into this.
- Spoon a thin layer of the ground beef mixture into the 9×13 baking dish.
- Dip tortillas into the enchilada sauce, then layer on top of ground beef.
- Spoon refried beans on top of tortillas and spread to cover evenly. Use the whole can in this step. There will only be one layer of refried beans in your Mexican Lasagna.
- Cover with a layer of shredded cheese.
- Repeat layers again with ground beef and dipped tortillas.
- Use a knife to pierce through all the layers. Then pour any remaining enchilada sauce over the Mexican Lasagna.
- Top with a final layer of shredded cheese. Scatter olive slices, if desired.
- Bake at 350 degrees for 25 minutes until heated through and cheese on top is melted.
- Serve with cilantro, green onions, sour cream, salsa, guacamole, chips and pickled jalapeños slices.
Tips & Tricks
- Keto-friendly version: Make this recipe keto-friendly by omitting the refried beans and using low carb tortillas.
- Make ahead: Mexican Lasagna can be made ahead of time. Store covered in the refrigerator up to 48 hours before cooking.
- Enhance the flavor even more by adding chopped onions or salsa to the ground beef mixture.
- If you don’t like refried beans, use a can of black beans and/or corn for a couple of layers.
- The order of the layers isn’t important. Get creative with it!
- Freezing: Double the recipe and make 2 Mexican Lasagnas at the same time. You can enjoy one right away, but instead of baking the second one, cover it with plastic wrap and freeze up to 2 months. When you’re ready to make it, place it in the refrigerator overnight to thaw. Then back according to directions the next day.
Mexican Lasagna
This Easy Mexican Lasagna with ground beef, refried beans, cheese, and tortillas is the perfect weeknight dinner filled with flavor your family will love.
Ingredients
- 1 ½ lbs ground beef lean
- 1 envelope taco seasoning
- 12 tortillas flour or corn
- 1 can enchilada sauce 10 oz can
- 1 can refried beans 16 oz can
- 2 cups Mexican blend cheese shredded
- 1 can black olives sliced, optional
Instructions
- Preheat oven to 350 degrees.
- In a large skillet brown ground beef. Drain fat.
- Add Taco Seasoning Mix and prepare according to package directions.
- Spray a 9×13 baking dish with non-stick cooking spray.
- Pour Enchilada Sauce in a shallow dish. You’ll be dipping the tortillas into this.
- Spoon a thin layer of the ground beef mixture into the 9×13 baking dish.
- Dip tortillas into the enchilada sauce, then layer on top of ground beef.
- Spoon refried beans on top of tortillas and spread to cover evenly. Use the whole can in this step. There will only be one layer of refried beans in your Mexican Lasagna.
- Cover with a layer of shredded cheese.
- Repeat layers again with ground beef and dipped tortillas.
- Use a knife to pierce through all the layers. Then pour any remaining enchilada sauce over the Mexican Lasagna.
- Top with a final layer of shredded cheese.
- Scatter olive slices on top, if desired.
- Bake at 350 degrees for 25 minutes until heated through and cheese on top is melted.
- Serve with cilantro, green onions, sour cream, salsa, guacamole, chips and pickled jalapeños slices.
Notes
- Keto-friendly version: Make this recipe keto-friendly by omitting the refried beans and using low carb tortillas.
- Make ahead: Mexican Lasagna can be made ahead of time. Store covered in the refrigerator up to 48 hours before cooking.
- Enhance the flavor even more by adding chopped onions or salsa to the ground beef mixture.
- If you don’t like refried beans, use a can of black beans and/or corn for a couple of layers.
- The order of the layers isn’t important. Get creative with it!
- Freezing: Double the recipe and make 2 Mexican Lasagnas at the same time. You can enjoy one right away, but instead of baking the second one, cover it with plastic wrap and freeze up to 2 months. When you’re ready to make it, place it in the refrigerator overnight to thaw. Then back according to directions the next day.
Nutrition
Calories: 461kcalCarbohydrates: 31.9gProtein: 38.3gFat: 19gSaturated Fat: 9.9gCholesterol: 113mgSodium: 1028mgPotassium: 472mgFiber: 2.5gSugar: 2.6gCalcium: 310mgIron: 18mg
Tried this recipe?Let us know how it was!
Side Dish Idea
Need a delicious side dish to go with your Mexican Lasagna? Try these Sweet Corn Cakes!
