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Mexican Lasagna

This Mexican lasagna is layers of flour tortillas, cheese, beans and ground beef, all baked together until golden brown. The ultimate Mexican casserole that's sure to get rave reviews from the whole family!

Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
Servings: 8
Calories: 499 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 teaspoons olive oil
  • 1 pound ground beef I use 90% lean
  • 1/2 cup onion finely diced
  • 1 teaspoon minced garlic 
  • 1 packet taco seasoning
  • 4 ounce can diced green chilies drained
  • 14 ounce can diced tomatoes drained
  • 1/2 cup corn kernels fresh, thawed from frozen, or canned
  • 16 ounce can refried beans
  • 10 ounce can Red Enchilada Sauce divided use
  • 12 flour tortillas 8 inch size
  • 3 cups shredded cheddar cheese divided use
  • 2 tablespoons chopped cilantro
  • cooking spray
  • toppings such as pico de gallo, sour cream and guacamole optional

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Coat a 9"x13" baking dish with cooking spray.
  2. Heat the olive oil in a large pan over medium high heat. Add the beef and cook, breaking up the meat with a spatula, for 4-5 minutes.
  3. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
  4. Stir in the taco seasoning until the meat and onions are thoroughly coated.
  5. Add the green chilies, diced tomatoes and corn to the pan, then stir to mix everything together.
  6. Add the can of refried beans. Stir until the mixture is thoroughly combined.
  7. Spread a thin layer of enchilada sauce over the bottom of the baking dish.
  8. Cut the tortillas in half, and layer 6 tortilla halved to fit in the dish. Spread 1/3 of the enchilada sauce over the tortillas, then sprinkle with 1/2 cup of cheese. Spread 1/3 of the bean and meat mixture over the cheese.
  9. Repeat the layers, ending with layers of tortillas, enchilada sauce, and the remaining cheese.
  10. Cover and bake for 20 minutes, then uncover and bake for an additional 20 minutes or until cheese is melted and browned.
  11. Sprinkle with cilantro. Add any desired toppings, then cut into squares and serve.

Notes

  • To make this casserole in advance, assemble all the layers, then cover the dish with foil and refrigerate it for up to one day. When it’s time to eat, follow the baking instructions in the recipe, but add 15 minutes more to the bake time to compensate for starting with a cold dish.
  • Let the baked lasagna rest for at least 5-7 minutes before you try to slice it. This will help the layers hold together.

Nutrition Information

Calories 499kcal (25%) Carbohydrates 41g (14%) Protein 29g (58%) Fat 24g (37%) Saturated Fat 12g (60%) Cholesterol 81mg (27%) Sodium 1621mg (68%) Potassium 441mg (13%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 1193IU (24%) Vitamin C 10mg (11%) Calcium 401mg (40%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 499

% Daily Value*

Calories 499kcal 25%
Carbohydrates 41g 14%
Protein 29g 58%
Fat 24g 37%
Saturated Fat 12g 60%
Cholesterol 81mg 27%
Sodium 1621mg 68%
Potassium 441mg 9%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 1193IU 24%
Vitamin C 10mg 11%
Calcium 401mg 40%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.