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Favorite Mexican Lasagna

Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors. —Tina Newhauser, Peterborough, New Hampshire
  • Total Time
    Prep: 25 min. Bake: 40 min. + standing
  • Makes
    12 servings

Ingredients

  • 1-1/4 pounds ground beef
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 cups salsa
  • 1 can (16 ounces) refried beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) enchilada sauce
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope taco seasoning
  • 1/4 teaspoon pepper
  • 6 flour tortillas (10 inches)
  • 3 cups shredded Mexican cheese blend, divided
  • 2 cups crushed tortilla chips
  • Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional

Directions

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
  • Spread 1 cup meat mixture in a greased 13x9-in. baking dish. Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.
  • Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
  • Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.
Nutrition Facts
1 piece: 448 calories, 19g fat (9g saturated fat), 57mg cholesterol, 1240mg sodium, 43g carbohydrate (3g sugars, 8g fiber), 22g protein.

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Reviews

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Average Rating:
  • Sara
    Jul 21, 2020

    Made this for the family tonight. I followed it to a T but added green onion. Everyone loved it, definitely will be on the menu again.

  • StoneyLake
    Jul 29, 2019

    No comment left

  • Jana
    Feb 19, 2018

    was asked for the recipe at the luncheon. very tasty.

  • Lynerd
    Dec 23, 2017

    Delicious!! Definitely a keeper!!

  • kmk1955
    Apr 29, 2016

    I have made this several times for my family and potluck functions.....all with great response. The only thing I do differently is add a drained can of corn or fiesta corn for a little extra crunch, and because we are all cheese lovers....... extra cheese! With enough vege toppings, dinner is served.

  • dflack628
    Jan 13, 2016

    I made this tonight for our family of three adults and we all loved it. The only change I made was using corn tortillas instead of flour because I had some leftover from another dish that I needed to use. I used low sodium taco seasoning. The crushed tortillas on the top give it a nice crunch when you eat it.

  • Momi808
    Jan 7, 2015

    Use lower sodium taco seasoning, I did and it helped to not make it overly salty as those seasoning packets always do. My boyfriend and I really enjoyed it. Also crush your chips very finely. Makes it easier to eat.

  • bishop6920
    May 23, 2014

    This was a bit heavy. I used whole wheat tortillas and Italian sausage. Next time I would use more cheese. Family said they liked it. We also made a loaf of French bread and a spinach salad.

  • mrs._white
    Mar 24, 2014

    This was fantastic! The whole family loved it. I did do a few things differently-I skipped the chilies (since my kids don't like them) and I added a touch of cumin. I also skipped the crushed chips and decided to top it w/ a layer of tortillas, enchilada sauce, and cheese. I will definitely make this again!

  • aleanak
    Feb 10, 2014

    Great recipe. Made with corn tortillas and without the added calories of the crushed tortillas chips on top.