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0 from 33 votes

Mexican Lasagna Casserole

Mexican Lasagna combines traditional lasagna noodles with hearty layers of seasoned ground meat, shredded cheese, corn, and beans!

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs 15 mins
Servings: 10 servings
Calories: 778 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1 lb ground pork
  • 1 lb lean ground beef (See Note 1)
  • 1 cup beef stock
  • 4 cups salsa (See Note 2)
  • 6 oz tomato paste
  • 1 tsp ground cumin
  • 1 tsp chili seasoning
  • 1 tsp garlic powder
  • 1 tsp Mexican oregano or original oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 pound lasagna noodles
  • 30 oz refried beans (Two 15 oz cans)
  • 15 oz corn canned or thawed from frozen
  • 2 cups shredded cheddar cheese
  • 1 lb pepper jack cheese (deli slices)
Garnish (either)
  • 1/2 cup cotija cheese
  • 1/2 cup queso fresco

Instructions

Meat Sauce
    Cup of Yum
  1. In a large pot over medium heat, add ground pork and beef. Break up the meat with a spoon and cook until meat is well browned, Stir in beef broth, scraping up any browned bits on bottom of pan. Add the salsa, tomato paste, spices, salt and pepper. Stir to mix thoroughly and lower heat to simmer. Cook for 1 hour adding more beef broth if it gets too thick.
Noodles
  1. Meanwhile, place lasagna noodles into the bottom of your baking pan. Pour hot water over the noodles, making sure the lasagna noodles are completely covered with water. Let soak for 30 minutes, then drain and discard water.
Assembly
  1. Preheat oven to 375°F. Lightly grease a deep 9x13" baking pan.
  2. Layer 1: Spread 1 1/2 cups of meat sauce in the bottom of the prepared pan. Place 4-6 noodles on top (enough to cover meat sauce). Spread with half of the refried beans. Top with half of corn.
  3. Layer 2: Spoon 1 1/2 cups meat sauce over corn. Place 4-6 noodles on top (enough to cover meat sauce), then sprinkle with half cheddar and pepper jack cheese.
  4. Repeat Layer 1 and 2. To finish, place a final layer of lasagna noodles, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining cheese.
  5. Cover loosely with aluminum foil and bake in preheated oven for 25 minutes. Remove foil, and bake additional 20 minutes for cheese to brown.
  6. Remove from oven, allow to rest 5 minutes and crumble queso fresco or cotija cheese and chopped cilantro on top (optional). Serve hot.

Notes

  • I use 80/20 ground beef, but you can go leaner if you prefer.
  • I use Pace Picante Salsa (Medium)

Nutrition Information

Calories 778kcal (39%) Carbohydrates 64g (21%) Protein 49g (98%) Fat 36g (55%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 132mg (44%) Sodium 2163mg (90%) Potassium 1075mg (31%) Fiber 9g (36%) Sugar 12g (24%) Vitamin A 1657IU (33%) Vitamin C 8mg (9%) Calcium 634mg (63%) Iron 5mg (28%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 778

% Daily Value*

Calories 778kcal 39%
Carbohydrates 64g 21%
Protein 49g 98%
Fat 36g 55%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 132mg 44%
Sodium 2163mg 90%
Potassium 1075mg 23%
Fiber 9g 36%
Sugar 12g 24%
Vitamin A 1657IU 33%
Vitamin C 8mg 9%
Calcium 634mg 63%
Iron 5mg 28%

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