Mexican Lasagna

Mexican Lasagna Recipe

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Every recipe for Mexican lasagna I have seen seems to use only Italian or American cheese. I wanted something with more authenticity, therefore, note the Mexican cheeses and Mexican products. My whole family and my extended family loves it. I have never been creative in the kitchen before. This is my first try.


★★★★★ 2 votes

45 Min
35 Min


  • 1 1/2 lb
    ground chuck
  • 1 can(s)
    15 oz. black beans- mashed
  • 2
    onions- chopped
  • 4
    garlic cloves
  • 2 tsp
    dried cilantro
  • 2
    links chorizo (mexican sausage) medium
  • 2 can(s)
    4.5 oz cans green chiles- chopped
  • 1 1/2 c
    queso blanco/mozzerella- grate
  • 3/4 c
    cotjia/ parmesan- grate
  • 1 pkg
    corn tortillas
  • 1
    13 x 9 x 2 dish
  • 1/2 c
    chopped black olives
  • 1 Tbsp
    vegetable oil or pam
  • 2 c
    tomatoes chopped or a 16 oz. can diced tomatoes
  • 1/4-1/3 c
    chopped bell pepper
  • 1 1/2 c
  • 1 1/2 c
    chihuahua cheese/mild cheddar-grate
  • 1 c
    asadero cheese- grate
  • 5
    drops red hot sauce
  • 1/2 tsp
  • 1/8 tsp

How to Make Mexican Lasagna


  1. Use 2 quart sauce pan. Cook and stir 3/4 cup onion, 1/4-1/3 cup bell pepper, and 2 garlic cloves in oil or Pam. Cook all until tender. 5 mins.
  2. Stir the remaining ingredients- 2 cups chopped tomatoes or 16 oz. can diced tomatoes, 1 can green chiles chopped, 5 drops of red hot sauce, 1/2 teaspoon sugar and 1/8 teaspoon salt. Heat all to boil. Reduce simmer uncovered until slightly thick. 15 mins. Set aside.
  3. In skillet, add 1.5 lbs ground chuck with 2 Chorizo links with 1 cup of chopped onion and 2 chopped garlic cloves. Cook until not pink. Drain if needed. 10 mins. Set aside.
  4. In a bowl, mix Reques'on cheese or Ricotta with 1 can of green chiles. Black olives (optional) Mix all ingredients. Set aside.
  5. In a large mixing bowl, mix 1.5 cups Queso Blanco or Mozzerella, 1.5 cups Chihuahua or Mild cheddar, with 1 cup Asadero. In small bowl, grate 3/4-1 cup of Cotija or Parmesan. Divide cheeses into 3 servings. Set aside.
  6. Preheat oven to 350 degrees in a 13 X 9 X 2 baking dish. Spray with Pam. Cover bottom with Mexican sauce lightly. Spray 8 inch cast iron skillet with Pam or coat with 1 tablespoon vegetable oil, heat skillet to medium heat. Cook corn tortillas 12 seconds on each side. Line dish with corn tortillas 1 inch on each side and overlap each 1 inch.
  7. 1st layer: Mexican sauce, tortillas, spread cheese mix from step 4, meat from step 3. Spread each addition individually over each layer evenly. 2nd layer is mashed black beans, Reques'on cheese, Mexican sauce, and tortillas. 3rd layer is cheese mix, meat, Mexican sauce, and cheese sprinkled over top with Cotija or Parmesan. Cover with foil and cook for 30 minutes.
  8. Remove foil. Let rest for 5 minutes. Cut into squares. Serve with sour cream and salsa (optional). Side dishes Mexican fruit salad or/and Guacamole.

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About Mexican Lasagna

Course/Dish: Pasta
Regional Style: Mexican

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