Mexican Lasagna combines tortillas, seasoned beef, and refried beans, baked to perfection. It features a blend of tomatoes and cheese, topped with fresh cilantro. This simple yet flavorful dish is a comforting and delicious choice for any meal.
I adore the simplicity yet bold flavors it brings to the table. The blend of tomatoes, cheese, and a sprinkle of fresh cilantro makes every bite a delightful journey.
Table of Content
Notes On The Ingredients:
You probably have most of the ingredients for this Mexican Lasagna recipe in your kitchen already. If not, here’s what you should grab on your next grocery run:
- Ground Beef: We use this for a strong meaty layer. I like a lean mix to keep it light but tasty.
- Taco Seasoning: Adds spicy and savory flavors to our beef. A packet is easy, or make your own with common spices.
- Flour Tortillas: They hold our lasagna together with soft layers. Large, halved tortillas work best for me.
- Refried Beans: They give a smooth, rich layer in our lasagna. Both traditional and vegetarian ones are great.
- Red Enchilada Sauce: It gives a tangy, slightly spicy kick. Pick mild or spicy, whatever you like best.
- Diced Tomatoes: They add a fresh, juicy touch. Canned is fine, but fresh is great when available.
- Shredded Mexican Blend Cheese: It melts into a gooey layer, adding a creamy, slightly sharp taste. Pre-blended is super handy!
- Fresh Green Onion or Cilantro, chopped: They add a fresh, zingy flavor. I love using both for extra freshness.
- Water: Helps spread the seasoning on the beef, making it full of flavor.
Quick Look at Making Mexican Lasagna:
You’ll find the full, detailed recipe below — but let’s take a quick peek at what making this Mexican Lasagna involves:
- Cook the Beef: Start by browning your beef, then add the taco seasoning and a bit of water.
- Layering Time: Begin with tortillas, followed by beans, seasoned beef, and another tortilla layer.
- Add More Flavors: Drizzle enchilada sauce, sprinkle tomatoes, cheese, and fresh greens.
- Bake it Up: Pop it in the oven until it’s hot, bubbly, and oh-so-tempting.
- Enjoy: Let it cool a bit, slice, and dive into the layers of yum!
Ingredients List For Our Mexican Lasagna:
- 1 pound Ground Beef
- 1 Taco Seasoning Packet
- 1 cup Water
- 21 large Flour Tortillas, halved
- 2 cans Traditional Refried Beans
- 2 cans Red Enchilada Sauce
- 3 cups Diced Tomato
- 4-6 cups Shredded Mexican Blend Cheese
- 1-2 cups Fresh Green Onion or Cilantro, chopped: For a fresh, zingy flavor on top.
Optional Garnishes:
Extra diced tomato, cilantro, and chopped green onion.
Kitchen Tools for Our Mexican Lasagna:
To whip up this delightful Mexican Lasagna, you won’t need a ton of kitchen gadgets. Here’s a quick list to get you started:
- Large Skillet: For browning and seasoning the ground beef.
- 16″ x 13″ Roasting Pan: To layer and bake your lasagna.
- Mixing Bowl: Handy for blending the taco seasoning and water.
- Cutting Board: To chop fresh tomatoes, green onions, or cilantro.
- Sharp Knife: For precise and easy chopping.
- Cheese Grater: If you prefer to use a block of cheese.
- Spatula: To serve up that delicious lasagna once it’s ready.
How to Make Mexican Lasagna (Step-by-Step):
1. Preparing the Beef:
- Begin by browning the ground beef in a large skillet over medium-high heat. Cook until it’s no longer pink, breaking it apart with a spatula as it cooks.
- Once browned, drain any excess fat and return the beef to the skillet.
- Add the taco seasoning and 1 cup of water, stirring well to coat the beef evenly. Simmer until the water has cooked off and the meat is well-seasoned.
Visual Cue: The beef should be evenly coated with seasoning and no liquid should be left at the bottom of the skillet.
2. Layering the Lasagna:
- Preheat your oven to 350°F (175°C).
- In your 16″ x 13″ roasting pan, start your first layer by placing halved tortillas at the bottom, covering as much surface area as possible.
- Spread a layer of refried beans over the tortillas using a spatula.
- Add a generous layer of your seasoned ground beef on top of the beans.
- Place another layer of halved tortillas over the beef.
3. Adding Flavors and Baking:
- Drizzle a portion of the red enchilada sauce evenly over the tortillas.
- Sprinkle a layer of diced tomatoes, followed by a generous amount of shredded cheese.
- Add a sprinkle of chopped green onion and/or cilantro for a fresh burst of flavor.
- Repeat the layering process (Steps 2 and 3) two more times.
- Place the roasting pan in your preheated oven and bake uncovered for about one hour.
Visual Cue: The lasagna should be heated through, and the cheese on top should be melted and slightly bubbly.
4. Cooling and Serving:
- Once baked, remove the lasagna from the oven and allow it to cool slightly for about 10-15 minutes. This helps the layers set and makes it easier to slice.
- Using a sharp knife or a spatula, cut the lasagna into squares of your desired size.
- Serve warm, garnishing with additional fresh tomatoes, cilantro, and green onion if desired.
Tip: Allowing the lasagna to rest before slicing helps maintain the structure of the layers, ensuring each serving holds together nicely.
Adapting the Mexican Lasagna for Various Diets:
1. Vegetarian/Vegan Options:
- Beef Substitute: Consider using a plant-based meat alternative like Beyond Meat or lentils to keep it vegetarian/vegan. Use the same quantity as the original recipe.
- Cheese Substitute: Vegan shredded cheese can be used in place of the Mexican blend cheese. Brands like Daiya or Violife offer tasty alternatives.
2. Gluten-Free Adaptation:
- Tortilla Substitute: Use gluten-free tortillas. Ensure they are labeled as certified gluten-free to avoid cross-contamination.
- Taco Seasoning: Some pre-packaged taco seasonings may contain gluten. Consider making your own blend at home or ensure the brand you choose is gluten-free.
3. Dairy-Free Modification:
- Cheese Substitute: Opt for a dairy-free cheese alternative. Note that some dairy-free cheeses may melt differently, so choose a brand known for its melting qualities, like Violife or Follow Your Heart.
- Refried Beans: Ensure the brand used is dairy-free or make your own at home to control the ingredients.
4. Nut-Free Consideration:
- Ensure that any plant-based meat or cheese substitutes used for vegetarian/vegan adaptations are nut-free if this is a concern. Brands like Beyond Meat are nut-free, but always check labels as formulations can change.
5. Lower Sodium:
- Taco Seasoning & Enchilada Sauce: Opt for low-sodium versions or make your own at home to control the salt content.
- Cheese: Choose a reduced-sodium cheese or adjust the quantity to lessen the overall sodium per serving.
FAQs and Common Issues for Mexican Lasagna:
Yes, you can! Ground turkey or chicken can be a lighter alternative to beef. If using chicken, ensure it’s thoroughly cooked before layering. For a vegetarian version, consider using a meat substitute or adding extra beans and veggies.
A fresh, crisp salad or a side of grilled vegetables pairs wonderfully with Mexican lasagna. You might also consider serving it with a side of Mexican rice, guacamole, or a simple salsa and tortilla chips.
If your lasagna turns out too soggy, it might be due to excess moisture from the ingredients like tomatoes or enchilada sauce. Ensure you’re not overusing the sauce and consider draining the diced tomatoes before adding them to your layers.
Store any leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing individual portions and reheating them in the oven or microwave when ready to enjoy.
To prevent sticking, consider lightly greasing your roasting pan before adding the first layer of tortillas. Alternatively, you might use a piece of parchment paper at the bottom to ensure easy removal of slices.
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- Rustic Avocado Salad and Caprese Chicken
Have you liked our Mexican Lasagna recipe? We’d love to hear from you! Drop a comment below, share your tweaks, and let’s spread the baking joy together. Your tips might just be the secret ingredient someone needs!
