Mexican Lasagna Recipe

Indulge in this Mexican Lasagna with layers of melted cheese, taco-seasoned ground beef, and creamy refried beans.

Course main meal pasta

Cuisine Mexican

Keyword best Mexican lasagna recipe, how to make Mexican lasagna, what is Mexican lasagna

Prep Time 35

Cook Time 50

Servings servings

Calories 331kcal

Author Beth Pierce

Ingredients

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

Instructions

Boil your noodles according to package instructions and drain well.
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.
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.
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.
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.

Notes

Are you short on time? Cut out the chopped onion and minced garlic, as most quality taco seasoning spices already include them to some extent.
For a change of pace, try using corn or flour tortillas instead of the lasagna noodles.
Always let lasagna stand for 12-15 minutes after removing from the oven. This helps all the layers stay intact without slipping.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

Nutrition