If you’re a massive fan of Mexican food like me, the Mexican lasagna with beef will soon become your favorite. This is a dramatic twist to the classic Italian dish made with the traditional components of Mexican cuisine. I added a layer of tortilla, seasoned beef, cheese, and beans to create a lasagna that melds all the best Mexican flavors together.
This was one of my recent experiments, and it turned out to be delicious. I mean, you can always use lasagna noodles, but I saved some time and added a distinct flavor by adding tortillas. And yes, this is one of the simple and easy dinners that you can prepare on a busy weeknight.
And guess what? You don’t have to cook a side dish since you have everything in one. Work always works for me.
Feel free to add some toppings for a fresh touch and enjoy with your family.
Ingredients:
- Ground beef
- Refried beans
- Green chiles
- Taco seasoning
- Hot salsa of choice
- Flour (or corn) tortillas
- Shredded cheese of choice
- Store-bought mild salsa
- Water
- Sour cream
- Green onions, chopped
- Optional: sliced olives
- Optional: tomato
How to make Mexican Lasagna Recipe with Beef:
Preheat your oven to 350°F. Prepare a 9×13 casserole dish with cooking spray and set aside. Cook the beef over medium heat until it is browned.
Add taco seasoning, green chilies, beans, and hot sauce. Stir to combine.
Remove from the stovetop. Add a layer of tortillas to the bottom of the baking dish. Add a layer of the beef mixture and top with cheese. Repeat the same layers two more times. Combine water and mild salsa in a bowl. Top the lasagna with the salsa mixture. Bake in the preheated oven for 1 hour. Remove from the oven and add green onions, shredded cheese, and sour cream on top.
Bake for 5 minutes or until the cheese melts. Remove from the oven and let it rest for about 10 minutes so you can cut it.
Top with guacamole, tomatoes, or olives if desired.
Slice and serve!
What to top it with?
Feel free to add your preferred toppings that align with the Mexican cuisine. I like to add a dollop of sour cream, some freshly chopped chives, or a side of guacamole. What is the secret? You should leave the lasagna for about 10 minutes to cut a nice piece. Otherwise, it will fall apart.
Can I make it ahead?
Yes, you can assemble the Mexican lasagna in your baking dish, cover it, and store it in the fridge. The next day, you can pop it in the oven, and you have a fresh meal on your table.
Mexican Lasagna Recipe with Beef
If you’re a massive fan of Mexican food like me, the Mexican lasagna with beef will soon become your favorite. This is a dramatic twist to the classic Italian dish made with the traditional components of Mexican cuisine.
Ingredients
- 2 pounds of ground beef (or protein of choice)
- 1 16 oz can of refried beans
- 1 4 oz can of chopped green chiles (add more if you like extra spice)
- 1 package of store-bought taco seasoning
- 2 tablespoons of hot salsa of choice (if you do not like spicy, sub for an additional 2 tbsp of mild salsa)
- One 12 oz package of flour (or corn) tortillas
- 4 cups of shredded cheese of choice
- 1 jar of store-bought mild salsa
- 2 cups of water
- 2 cups of sour cream
- 4 green onions, chopped
- Optional: 1 can of sliced olives, drained
- Optional: one tomato, chopped
Instructions
- Preheat your oven to 350°F. Prepare a 9×13 casserole dish with cooking spray and set aside. Cook the beef over medium heat until it is browned. Add taco seasoning, green chilies, beans, and hot sauce.
- Stir to combine. Remove from the stovetop. Add a layer of tortillas to the bottom of the baking dish. Add a layer of the beef mixture and top with cheese. Repeat the same layers two more times.
- Combine water and mild salsa in a bowl. Top the lasagna with the salsa mixture.
- Bake in the preheated oven for 1 hour. Remove from the oven and add green onions, shredded cheese, and sour cream on top.
- Bake for 5 minutes or until the cheese melts. Remove from the oven and let it rest for about 10 minutes so you can cut it. Top with guacamole, tomatoes, or olives if desired.
- Slice and serve!
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
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