Mexican Lasagna

Mexican Lasagna

391 Reviews 21 Pics
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Alyce Voorhees
Recipe by  Alyce Voorhees

“My whole family loves this beefy lasagna flavored with taco seasoning. Even my picky five-year-old will eat it. Serve with shredded lettuce, fresh sliced tomatoes, olives and sour cream.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
  3. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

Share It

Reviews (391)

Rate This Recipe
TARA1218
344

TARA1218

Delicious and easy! Here are my changes. 1. Grease the pan with cooking spray. 2. Spread refried beans on 1st layer of tortillas. 3. Used chopped fresh tomatoes rather than canned. 4. Added an extra layer...tortillas/beans& beef, cheese & salsa, tortillas, beef, tortillas, taco sauce and cheese. Really good with some sour cream and/or hot sauce on the side!

Broken Wings
176

Broken Wings

Yum Yum Yummmmmmmmy. This was easy to make and delicious. I did lightly coat the pan to keep things from sticking. I put refried beans on top of the first layer of tortillas. In the meat, I added onions and some garlic powder. I used more like 2 cups of cheese but I also added more layers. My layers went like this: Tortilla, refried beans, beef mixture, cheese, tortilla, beef mixture, cheese, tortilla, salsa and a lil more cheese. My mom and grandma tried it at lunch today and loved it as well. I served it with sour cream. The only thing I would do different next time is use 1 1/2 lb of hamburger. I think with the extra layer I needed a bit more.

Mrs. C
140

Mrs. C

Great for leftovers & freezing. You can alter this however you want - I often add black beans and green chiles, and use flour tortillas instead of corn. Like others suggested, putting a layer of "filling" on the bottom of the pan prevents sticking, dried out tortillas.

More Reviews

Similar Recipes

Smothered Mexican Lasagna
(194)

Smothered Mexican Lasagna

Mexican Lasagna II
(173)

Mexican Lasagna II

Mexican Lasagna
(156)

Mexican Lasagna

Mexican Lasagna I
(92)

Mexican Lasagna I

Mexican Lasagna Chip Dip
(55)

Mexican Lasagna Chip Dip

Mexican Lasagna Lite
(46)

Mexican Lasagna Lite

Nutrition

Amount Per Serving (5 total)

  • Calories
  • 447 cal
  • 22%
  • Fat
  • 24 g
  • 37%
  • Carbs
  • 33.2 g
  • 11%
  • Protein
  • 23.2 g
  • 46%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 899 mg
  • 36%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mexican Lasagna Chip Dip

>

next recipe:

Gluten Free Mexican Lasagna