Mexican Lasagna

Mexican Lasagna

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Evelyn Mann


I have made this with cooked chicken, just boil your chicken, and pull it into pieces with your fingers, or cut it up. Instead of water, use your chicken drippings.

I pour the ground beef drippings over my dogs food.
You may use vegetable oil or bacon drippings, instead of avocado oil

Serve with sliced avocado. tomatoes, and sour cream or guacamole.

If you like it spicy, add 1/2 teaspoon of cayenne pepper.

Also I always serve this dish with my famous Pinto Beans....
I will add pictures, next time I prepare this dish!


★★★★★ 1 vote

6 to 8
1 Hr
25 Min


  • 1 lb
    ground beef
  • 1small can(s)
    cheddar cheese soup
  • 1sm can(s)
    tomato paste
  • 1
    beef bouillon, cubes
  • 1
    onion, large chopped
  • 4 clove
    garlic chopped
  • 2
    jalapenos, fresh deveined and seeded
  • 1 c
    american cheese, shredded
  • 1 c
    mozzarella cheese, shredded
  • 12 or 14
    corn tortillas
  • 1/2 tsp
    dark chile powder
  • 1/4 tsp
    ground cumin
  • 1/2 tsp
    black or white pepper
  • 1 Tbsp
    avacado oil
  • 1 c

How to Make Mexican Lasagna


  1. Pre heat oven 350 degrees
    Brown hamburger meat on medium. drain drippings through colander
  2. mix soup, tomato paste, bouillon, water, and seasonings, simmer slowly in saucepan, stir often,
  3. In your meat browning pan, add avocado oil, onions, garlic, and jalapenos, simmer and toss for 8 minutes, then add your cooked and drained ground beef, cook on medium for 5 minutes, then add your cheddar cheese sauce, mix all together
  4. Spray a 9 inch casserole dish with Pam, line bottom with whole tortillas, layer meat sauce, then mozzarella cheese, repeat, top with shredded American cheese. Bake 20 to 25 minutes; or until cheese is melted.

Printable Recipe Card

About Mexican Lasagna

Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy Healthy

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