This Mexican Lasagna Recipe is so easy to make and a family favorite. Layers of tortillas, flavorful ground beef, and cheese melt together in a casserole that is hard to resist.
My inspiration for this Mexican lasagna recipe stemmed from my recipe for ground beef taco casserole. These 2 recipes are very similar, but I wanted to kick the flavor and the layers up a notch. This recipe is now a family favorite, in fact, my husband ate almost the whole batch over the course of a few days.
This is not a traditional lasagna with lasagna noodles, of course. It’s just a fun twist on an Italian favorite. I made my version low carb by using low carb tortillas, but I also think this would be amazing if it had a layer of refried beans.
How to make cheesy Mexican lasagna
Make the beef mixture: Start off with cooking the ground beef in a large skillet with a little oil. Stir in your favorite taco seasoning and jarred salsa.
Layer it up: Start with a layer of tortillas in the bottom of the pan, then spoon ⅓ of the ground meat mixture on top.
Sprinkle ⅓ of the cheese on top. Continue with 2 more layers of tortillas, taco meat, and cheese.
Easy Mexican Lasagna Recipe
This Mexican Lasagna Recipe is so easy to make and a family favorite. Layers of tortillas, flavorful ground beef, and cheese melt together in a casserole that is hard to resist.
Servings: 8
Calories: 394
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Ingredients
- 1 tablespoon avocado oil, or olive oil
- 1 pound lean ground beef, or ground turkey
- 1 packet taco seasoning
- 15 ounces jared salsa
- 15 small flour tortillas (street taco size)
- 4 cups shredded Colby jack cheese
- sour cream, diced tomatoes, and green onions for serving
Instructions
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Preheat the oven to 400F and spray a 9×13 baking dish with cooking spray.
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Heat the oil in a large skillet over medium heat. Cook and crumble the ground beef in the skillet until cooked through, about 8 minutes. Remove any excess grease, if desired. Stir in the taco seasoning and the salsa. Remove from the heat and set aside.
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Spread 5 tortillas in an even layer in the bottom of the casserole dish. Spoon ⅓ of the meat mixture over top and spread into an even layer. Top with 1 ⅓ cup of the shredded cheese. Continue with 2 more layers for a total of 3 layers.
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Bake in the oven, uncovered, for 20 minutes. The cheese will begin to brown and bubble around the edges. Remove from the oven and cut into 8 individual servings. Serve with your favorite toppings such as sour cream, diced tomatoes, sliced green onions, or homemade guacamole.
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Store leftovers in the refrigerator in an airtight container for up to 4 days.
Notes
- Taco seasoning: use your favorite packet or feel free to make your own homemade taco seasoning.
- Salsa: I used a mild variety which I think is such a great shortcut ingredient because it includes garlic, onion, and tomatoes, plus all of the classic Mexican flavors. You could use one that has black beans or corn kernels for a delicious twist. Another flavorful addition would be a can of green chiles.
- Cheese: I like to use a Colby jack cheese which is easy to find at the grocery store asa Mexican cheese blend.. Cheddar cheese, pepper jack, or Monterey Jack cheese would be delicious as well.
Servings: 8
Nutrition per serving
Calories: 394 | Carbohydrates: 16g | Protein: 29g | Fat: 26g | Fiber: 10g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
