Mexican Lasagna

Beth Pierce


Tasty Mexican Lasagna is a hearty meal with an abundance of flavors from taco seasoned ground beef, onions, garlic, and creamy refried beans with two layers of melted Mexican cheese. This satisfying lasagna serves 10-12 with a couple of sides and can be prepared up to 24 hours prior to baking. I love to dress this up with lots of colorful toppings and serve it with Doritos Taco Salad and Mexican Shrimp Cocktail.


★★★★★ 1 vote

35 Min
50 Min


  • 15
    lasagna noodles (not no boil)
  • 1 1/2 lb
    lean ground beef
  • 1 small
    onion finely chopped
  • 2 clove
    garlic minced
  • 4 Tbsp
    taco seasoning
  • 1 c
  • 1 can(s)
    salsa style tomatoes
  • 1 can(s)
    refried beans
  • 1/3 c
    sour cream
  • 4 c
    shredded mexican cheese blend
  • ·
    fresh tomatoes diced (optional)
  • ·
    chopped fresh cilantro (optional)
  • ·
    sliced green onions (optional)
  • ·
    sour cream (optional)

How to Make Mexican Lasagna


  1. Boil your noodles according to package instructions and drain well.
  2. Meanwhile brown the ground beef in a large skillet over medium heat. About halfway through the browning process add the onions and continue cooking until the beef is brown and the onions are soft. Then reduce the heat and add the garlic cooking for 1 minute and stirring constantly. Drain any excess grease or simply tilt the skillet and use a paper towel to absorb any excess grease. Add the taco seasoning and water simmering for 10 minutes. Add 1/2 can of salsa style tomatoes and simmer for 2-3 minutes.
  3. In a small sauce saucepan combine refried beans and sour cream. Heat on low until smooth and warm; stirring frequently.
  4. Assemble the lasagna by spreading 2-3 tablespoons of salsa style tomatoes in the bottom of a 9 x 13 inch casserole dish. Layer with 3 lasagna noodles, half the seasoned meat mixture, 3 more lasagna noodles, all the refried bean mixture, 3 more lasagna noodles, half of the cheese blend, 3 more lasagna noodles, the remaining seasoned meat mixture, and 3 more lasagna noodles. Then spread the remaining salsa tomatoes and top with the remaining Mexican blend.
  5. Cover with aluminum foil and bake in preheated 350 degree oven for 30 minutes. Remove the foil and continue baking for 20 minutes or until the cheese is melted and the casserole is heated through. Remove from the oven and let sit for 10-15 minutes. If desired top with diced tomatoes, chopped cilantro, thinly sliced green onions and sour cream.

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