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.

Mexican Lasagna

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

Ingredients

  • 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

Instructions

  • 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.

Notes

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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