Mexican Lasagna. Those two words didn’t seem to go together to me until I made this tasty recipe. Once I took a bite, I learned that Mexican and Lasagna are a great combination.
This beefy, south-of-the-border dish takes all of the traditional lasagna ingredients and replaces them with something you’d typically find in enchiladas or burritos. The lasagna noodles are replaced with tortillas. Lasagna’s ricotta cheese is replaced with salsa and enchilada sauce. You get the idea.
Then, the Mexican ingredients are layered like a lasagna. The end result is a melt-in-your-mouth Mexican Lasagna that will make you ask for seconds.
- 1 lb ground beef
- 1 medium onion chopped
- 4 garlic cloves minced
- 2 cups salsa
- 1 can refried beans 16 ounces
- 1 can black beans rinsed and drained (15 ounces)
- 1 can enchilada sauce 10 ounces
- 1 can chopped green chilies 4 ounces
- 1 envelope taco seasoning
- 1/4 teaspoon pepper
- 6 flour tortillas
- 3 cups shredded Mexican cheese divided
- 2 cups crushed tortilla chips
- sour cream optional
- guacamole optional
- Grease a 13 x 9 inch baking dish, and set aside.
- In a large skillet, cook the ground beef, garlic and onion until meat is no longer pink. Drain if needed. Add the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper, stir often.
- To build the lasagna, spread 1 cup meat mixture in the 13 x 9 baking dish. Next, layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers. Top with the remaining tortillas and meat mixture.
- Cover and bake at 375 for 30 minutes. Uncover, sprinkle with the remaining cheese and top with tortilla chips. Bake another 10-15 minutes or until the cheese is melted.
- Let stand for 5-10 minutes before serving. Serve with optional sides like guacamole and sour cream.
Looking for other beef recipes that use ground beef? Here are more beef recipe dinner ideas.