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Mexican Lasagna

Mexican Lasagna is a flavorful twist on classic lasagna, layering tortillas instead of noodles with seasoned ground beef, beans, sauce, and plenty of melted cheese. Perfect for weeknight dinners or potlucks, it’s a hearty dish the whole family will love!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
5 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 small onion diced
  • 1 oz packet taco seasoning
  • 2 - 10 oz cans enchilada sauce
  • 6 large burrito size flour tortillas
  • 10 oz can Rotel drained
  • 15.25 oz can black beans rinsed and drained
  • 16 oz can refried beans
  • 16 oz colby jack cheese shredded
  • 2 Green onions to garnish

Equipment

  • Cutting board
  • Large knife
  • Large skillet
  • Silicone spatula
  • Silicone spatula
  • Aluminum foil

Method
 

  1. Preheat the oven to 350 degrees.
  2. Cook the ground beef with diced onion in a large skillet, breaking it up as it cooks, until no longer pink.
  3. Add the taco seasoning, rotel, black beans, refried beans and enchilada sauce, cook over medium heat for a few minutes until warm.
  4. Pour a small amount of the mixture in the bottom of a 9x13 inch casserole dish and spread to the edges.
  5. Cut the tortillas in half, then cut two of the halves in half again..
  6. Arrange two tortilla halves in the bottom of the pan, rounded edge towards the center. At the top and bottom of the pan, fill in the gap with a quarter size tortilla.
  7. Top with one third of the meat and sauce mixture, then sprinkle one third of the cheese mixture.
  8. Repeat steps 6 and 7 again for a second layer.
  9. For the third layer, you will use 4 tortilla halves as the casserole dish gets a tad wider towards the top. Then top with the remaining meat and sauce mixture and sprinkle the rest of the cheese.
  10. Cover with aluminum foil, and bake for 30 minutes. Remove the foil and broil for a few minutes until the cheese is bubbly.
  11. Remove from the oven, top with sliced green onions and allow to stand a few minutes before cutting and serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave in 30-second intervals, or cover with foil and warm in the oven at 325 degrees until heated through. This one reheats really well, making it a great candidate for meal prep.