Mexican Lasagna

Mexican Lasagna Recipe

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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


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1 lb
ground beef
1small can(s)
cheddar cheese soup
1sm can(s)
tomato paste
beef bouillon, cubes
onion, large chopped
4 clove
garlic chopped
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


  • 1Pre heat oven 350 degrees
    Brown hamburger meat on medium. drain drippings through colander
  • 2mix soup, tomato paste, bouillon, water, and seasonings, simmer slowly in saucepan, stir often,
  • 3In 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
  • 4Spray 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.

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About Mexican Lasagna

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

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