Description
This Mexican Lasagna is a hearty, flavorful casserole perfect for freezer cooking and easy weeknight dinners. Layers of seasoned ground beef, refried beans, tortillas, melted cheddar cheese, and fresh vegetables come together for a comforting Tex-Mex twist on traditional lasagna. Quick to prep and wonderfully satisfying, this dish combines the richness of Mexican flavors in a convenient one-pan meal.
Ingredients
Scale
Meat and Beans
- 2 lbs ground beef
- 2.25 oz packages taco seasoning
- 64 oz refried beans
Other
- 10 small tortillas
- 6 cups shredded cheddar cheese
- 4 green onions, diced
- 4 roma tomatoes, diced
- Cooking spray, for the pan
Instructions
- Cook the ground beef: In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it apart with a spatula. Drain any excess fat. Spray a 9×13 inch baking pan with cooking spray to prevent sticking.
- Mix meat and beans: In a large mixing bowl, combine the cooked ground beef, both packages of taco seasoning, and the 64 oz of refried beans. Stir well to evenly mix all ingredients. Spread half of this mixture evenly into the bottom of the prepared baking pan, smoothing it out.
- Layer the tortillas and cheese: Lay a layer of small tortillas over the meat and bean mixture in the pan. Sprinkle about 1.5 cups of shredded cheddar cheese evenly on top. Repeat with the remaining meat mixture, followed by another layer of tortillas and cheese.
- Add fresh toppings: Top the final cheese layer with diced roma tomatoes and chopped green onions for freshness and color.
- Bake: Preheat the oven to 375°F (190°C). Bake the assembled lasagna uncovered for 45 minutes to 1 hour, until the cheese is melted, bubbly, and slightly golden on top. Let the dish rest for 5-10 minutes before serving to allow it to set.
Notes
- This recipe is ideal for freezing; assemble the dish and freeze before baking. When ready to eat, thaw in the fridge overnight and bake as directed.
- For extra flavor, consider adding a layer of salsa or jalapeños between layers.
- Substitute ground turkey or chicken for a leaner protein option.
- Use corn tortillas for a gluten-free variation.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 33g
- Cholesterol: 85mg
Keywords: Mexican lasagna, taco casserole, freezer meal, ground beef recipe, refried beans, easy dinner, Tex-Mex casserole
