Mexican Lasagna Recipe with Beef features layers of tortillas, seasoned beef, refried beans, salsa, and melty cheese—a hearty, flavor-packed dinner idea!
Have you ever thrown together random ingredients and accidentally made magic? That’s exactly how this Mexican Lasagna Recipe with Beef came to life in my kitchen. I was mid-pantry raid—because groceries? Who has time for that?—and found tortillas, some ground beef, a can of refried beans, and salsa. Not exactly a feast, right? But then I thought, “Why not layer it all like a lasagna?” And, boom, dinner was served.
The first time I made it, I had no expectations. Like, zero. But the kids went back for seconds (and thirds), and my husband literally asked, “Why don’t we have this every week?” That’s when I knew I had stumbled onto something good.
Now it’s a go-to for busy nights or when we’re hosting friends. It’s a little messy, a lot cheesy, and just fancy enough to feel like you tried without actually breaking a sweat. Plus, it’s one of those meals where everyone’s too busy eating to argue—so that’s a win in my book.
Why You’ll Love This Mexican Lasagna Recipe with Beef?
- Fusion of flavors: Think lasagna, but swap marinara for salsa and pasta for tortillas. Game-changer.
- Effortlessly impressive: Layers of cheesy goodness make it feel fancy, even if it’s ridiculously easy.
- Customizable for any palate: Spice it up, tone it down, or pile on your favorite toppings—it’s all good.
- Leftover gold: It tastes just as amazing the next day, maybe even better (hello, lazy lunch).
Ingredient Notes:
Let’s talk about why these ingredients work so well together:
- Ground Beef: This is your protein base. Want something lighter? Ground turkey or plant-based crumbles work like a charm.
- Refried Beans: They add creaminess and help hold the layers together. Honestly, they’re the unsung hero of this dish.
- Green Chiles: A subtle kick that makes each bite more interesting. Can’t handle spice? Swap for diced bell peppers.
- Taco Seasoning : Your one-stop shop for bold Mexican-inspired flavors. Feel fancy? Make your own with chili powder, cumin, and garlic powder.
- Tortillas: Flour tortillas give a softer texture, while corn tortillas bring a little chewiness. Either way, it’s a win.
- Cheese: Use whatever you’ve got—cheddar, Monterey Jack, or a Mexican blend. Extra cheese = extra love.
- Salsa: Store-bought keeps things simple, but homemade salsa adds a personal touch.
- Optional Toppings: Sour cream, olives, tomatoes, green onions—they’re the sprinkles on your cheesy cake.
How To Make Mexican Lasagna Recipe with Beef?
This recipe is as straightforward as it gets, and the results? Chef’s kiss. Here’s the play-by-play:
- Brown the beef.
Heat a large skillet over medium heat and toss in your ground beef. Cook until it’s browned, breaking it up as you go. Drain off the grease—because nobody wants oily lasagna. - Add the good stuff.
Stir in the refried beans, green chiles, and taco seasoning. This step smells so good, you’ll be tempted to eat it straight from the pan. Don’t. (Okay, maybe just one bite.) - Layer like a pro.
Grease a 9×13-inch baking dish, then layer tortillas, the beef mixture, and a generous sprinkle of cheese. Repeat until you’ve got three delicious layers. Bonus points if you hum a song while you layer—it makes it more fun. - Add the salsa mix.
Combine the salsa and water in a bowl, then pour it evenly over the layers. It might look a little wet, but trust me, it’s all going to soak in beautifully. Cover with foil to lock in the moisture. - Bake it.
Preheat your oven to 350°F and bake for one hour. Then, uncover, sprinkle with more cheese (because you can never have too much), and bake for another 5 minutes until bubbly and golden. - Rest, slice, serve.
Let the lasagna sit for about 5-7 minutes to set up. Then slice, top with your favorite garnishes, and prepare to have your taste buds do a happy dance.
Storage Options:
This dish is the gift that keeps on giving. Here’s how to keep those leftovers fresh:
Want To Save This Recipe?
- Fridge: Store slices in an airtight container for up to 3 days. Reheat in the microwave or oven for a quick dinner redo.
- Freezer: Assemble the lasagna but don’t bake it. Wrap tightly in foil and freeze for up to 2 months. When you’re ready, thaw it overnight in the fridge, then bake as directed.
Variations and Substitutions:
Feel like switching it up? Here’s how to make this recipe your own:
- Protein swap: Ground chicken, turkey, or even shredded rotisserie chicken work beautifully.
- Vegetarian version: Double up on beans and veggies like zucchini, corn, or bell peppers.
- Cheese it up: Pepper Jack adds spice, or try smoked gouda for a rich, unique flavor.
- Gluten-free: Use gluten-free tortillas or even thinly sliced zucchini for the layers.
- Spice level: Add jalapeños for heat or stick to mild salsa for a kid-friendly version.
What to Serve with Mexican Lasagna Recipe with Beef?
This dish is a meal in itself, but the right sides take it to the next level:
- Mexican Rice : A classic pairing that soaks up all the saucy goodness.
- Guacamole and Chips: Because no Mexican-inspired meal is complete without guac.
- Corn Salad: Bright, fresh, and the perfect contrast to the cheesy layers.
- Margaritas: Because, let’s be honest, every fiesta needs a margarita.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble it a day in advance, cover tightly, and refrigerate. Bake it fresh when you’re ready to serve.
Can I freeze it after baking?
You bet. Just let it cool completely, wrap it tightly, and freeze. Thaw overnight in the fridge and reheat in the oven at 350°F until warmed through.
How do I keep the tortillas from getting soggy?
Make sure the salsa mixture isn’t too watery, and let the lasagna rest after baking to firm up those layers.
So, what do you think? Ready to try this cheesy, spicy Mexican Lasagna Recipe with Beef? Whether it’s for Taco Tuesday or just because you’re craving something hearty, this dish is guaranteed to impress. If you make it, let me know how it turned out—or if you added your own twist, I’m dying to hear about it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Lasagna Recipe with Beef
Ingredients
- 2 lbs. of ground beef or protein of choice
- 1 16 oz. can of refried beans
- 1 4 oz. can of chopped green chiles add more if you like extra spice
- 1 package of store-bought taco seasoning
- 2 tbsp. of hot salsa of choice if you do not like spicy, sub for an additional 2 tbsp. of mild salsa
- One 12 oz. package of flour or corn tortillas
- 4 c. of shredded cheese of choice
- 1 jar of store-bought mild salsa
- 2 c. of water
- 2 c. of sour cream
- 4 green onions chopped
- Optional: 1 can of sliced olives drained
- Optional: one tomato chopped
Instructions
- Cooking the Meat: Start by heating a skillet and cooking 2 pounds of ground beef until it is no longer pink. Make sure to drain any fat.
- Adding Flavors: Next combine the beef with 1 can of refried beans, 1 can of chopped chiles and a packet of taco seasoning for that extra kick.
- Preparing Layers: Grease a baking dish measuring 9x13 inches. Begin layering the tortillas, meat mixture and 1 cup of cheese. Repeat this process twice to create layers.
- Salsa Mixture: In a bowl mix together 1 jar of salsa and 2 cups of water. Pour this mixture over the ingredients, in the baking dish. Cover it up. Let it bake at 350°F for one hour.
- After an hour uncover the dish. Sprinkle a cup of shredded cheese on top. Bake it for another five minutes until the cheese melts perfectly. Allow it to rest for 5 to 7 minutes before serving.
- Serving Time: When ready to serve garnish your dish with sour cream, chopped onions and any other optional toppings you desire. Slice into portions. Savor the flavors that await you!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
