Mexican Lasagna

This quickly became a favorite at the Martens household. We have this at LEAST every other week, if not more! The prep time is minimum and the flavor is maximum! BONUS: This makes for the perfect left overs (just ask my father in law…).

Want to really kick it up? Pair it with my elote recipe.
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Mexican Lasagna

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Servings: 6


  • 1 lb ground beef
  • 1 cup salsa of choice (see notes)
  • 1 pkg taco seasoning
  • 6 tortilla shells 6" flour
  • 1 can pinto beans drained and rinsed (see notes)
  • 2 cups mexican cheese shredded


  • Heat oven to 400°.
  • Brown the ground beef and drain. Stir in salsa and taco seasoning. Simmer on low for 10 minutes.
  • Spread about ½ cup of the ground beef mixture on the bottom of a sprayed baking dish. Cover with two tortillas.
  • Add another layer of ground beef mixture, half the beans, half the cheese, and two more tortillas. Repeate layers and finish with a top layer of cheese.
  • Cover with foil and bake for 30 minutes. Remove foil and let stand in oven for 5 minutes before serving.
  • Serve with sour cream. avocado, hot sauce, and other taco fixings.


Salsa: I’ve tried this with all sorts of different brands and textures. Tostitos or Pace chunky salsa seems to work best!
Beans: We prefer this made with pinto beans but you could also use black beans, re-fried beans, etc.

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