Mexican Lasagna

Mexican Lasagna

5 from 21 reviews

This family friendly Mexican Lasagna with layers of melted cheese, taco seasoned  ground beef, and creamy refried beans is sure to please.


  • 15 lasagna noodles (not no boil)
  • 1 ½ lbs lean ground beef
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 4 tablespoons taco seasoning
  • 1 cup water
  • 1 (14.5 ounce) can salsa style tomatoes
  • 1 (16 ounce) can refried beans
  • ⅓ cup sour cream
  • kosher salt and fresh ground black pepper
  • 4 cups shredded Mexican cheese blend (see notes)
  • fresh tomatoes diced (optional)
  • chopped fresh cilantro (optional)
  • sliced green onions (optional)
  • sour cream (optional)


  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.  Season with kosher salt and fresh ground black pepper.
  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.


  • 2 cups shredded cheddar and 2 cups shredded Monterey Jack can be substituted for the Mexican cheese blend.
  • This recipe can be prepared up to 24 hours in advance.  Store covered in the refrigerator.  Remove from refrigerator 30 minutes prior to baking time.  Add an additional 10 minutes of baking time to ensure everything is heated through.
  • Short on time?  Cut out the chopped onion and minced garlic as most quality taco seasoning spices already include them to some extent.
  • I use a Mexican style blend cheese from Costco with Monterey Jack, cheddar, queso quesadilla and asadero cheese.  It is an all natural cheese using potato starch to prevent caking.  We love it and it tastes delicious.
  • Ground beef or ground turkey can be used for this recipe.
  • Always let lasagna stand for 12-15 minutes after removing from the oven.  This helps all the layers stay in tack without slipping.
  • Top with your favorite toppings like diced tomatoes, chopped cilantro, diced avocado, thin sliced green onion, sliced black olives, thin sliced red onions or sour cream.

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