Mexican Lasagna II

Mexican Lasagna II

173 Reviews 28 Pics
  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    55 m
Recipe by  AMYALD

“This dish is a family favorite. It is best served with salsa and sour cream. It is also wonderful reheated in the microwave as leftovers.”

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Adjust Servings

Original recipe yields 1 9x13 inch baking dish



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In large skillet over medium heat, cook beef until browned. Drain. Combine with taco seasoning and refried beans. Spread half of mixture in 9x13 inch baking dish. Top with two tortillas, trimming if necessary, and half of cheese. Repeat layers.
  3. Bake 35 to 45 minutes until heated through and cheese is bubbly. Top with green onions and tomatoes. Let cool 5 minutes before serving.

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Reviews (173)

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YUM! Like most people, I added a few things to this recipe. I added a can of corn and a can of diced tomatoes w/ green chiles to the meat. Seasoned the meat with cumin, garlic powder, and chili powder along with adding the taco seasoning. Also added 2 layers of enchilada sauce and 1 layer of sour cream. Added black olives to the top layer. Reduced the beans to one can, but might try 2 next time. Definitely a keeper! Thanks!



Here is what I did- and its a keeper! I sauteed onion with the ground beef. Then added the taco mix, refried beans, one can rotel, and one can mexicorn. Layered tortillas with meat mixture and cheese, and then baked. Topped with onions, tomatoes, black olives, and avocado. Served with sour cream and salsa on the side! My family loved it!



Seems I'm no better than the rest. I aslo changed this one to meet my family's taste. I left out the beans. I added peperjack cheese to give it a little more spice. I baked it in a pie pan because the tortillas fit perfectly in it. I served it in wedges with lettuce, tomatoe, onions, and sour cream on top. The end result my family loved it. Thanks for a good idea.

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Amount Per Serving (8 total)

  • Calories
  • 521 cal
  • 26%
  • Fat
  • 22.4 g
  • 34%
  • Carbs
  • 41.8 g
  • 13%
  • Protein
  • 30.8 g
  • 62%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 1129 mg
  • 45%

Based on a 2,000 calorie diet



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Mexican Lasagna Chip Dip


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Gluten Free Mexican Lasagna