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.
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 1/3 of the ground meat mixture on top.
Sprinkle 1/3 of the cheese on top. Continue with 2 more layers of tortillas, taco meat, and cheese.
Easy Mexican Lasagna Recipe
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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
- Preheat the oven to 400F and spray a 9×13 baking dish with cooking spray.
- 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.
- Spread 5 tortillas in an even layer in the bottom of the casserole dish. Spoon 1/3 of the meat mixture over top and spread into an even layer. Top with 1 1/3 cup of the shredded cheese. Continue with 2 more layers for a total of 3 layers.
- 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.
- 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.
This sounds a lot like my enchilada recipe, which I make often. I make with Mission Carb Balance tortillas,
which have low net carbs. Thanks for sharing. Being from Texas, this helps with the spicy taste requirement.
Delicious
I have some of the larger whole wheat low carb tortillas and wondered if they would work. Anyone tried them
Delicious!! Quick ‘n easy too! Since there are only 2 of us, I halved the recipe and used the large tortilla’s which fit perfectly in my square casserole dish. Next time, I would add a smear of refried beans onto the tortillas. Also, I added shredded lettuce when serving. So good that hubby went for 3 servings!
Easy is exactly what I was looking for and WOW this was easy AND tasty. Busy evening, but this made dinner a delicious evening, and quick, cause there’s always something else needing to be done. Thanks for sharing this one!
So very good and satisfying!!