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Tortillas replace noodles in this Mexican Lasagna. The south of the border flavors are present and completely irresistible in this delicious dish!
Moment of truth: I have been soooo busy! I’m going to be completely open and transparent. I look up to people who are vulnerable and open about their struggles. Well, I’m struggling to find the balance between working from home, being a full-time mom, and juggling all the responsibilities associated with both jobs. When I go to bed at night, I can hardly believe one day has already come and gone. Time is going by so fast! And each day feels like a whirlwind as I’m trying to finish work for clients and still provide love and attention to my family. My to-do list is never ending, as I’m sure yours is too! We need more than 24 hours in a day ? I LOVE what I do! And I find so much joy in taking food photos and sharing them with you. So, thank you for taking the time to read about the food I make. It means a lot to hear from you and to receive your uplifting comments and messages. It means more to me than you know!! And honestly, it keeps me going. So, THANK YOU ?
I was on the ball a few days ago and decided to make dinner at 3pm. I wanted to give myself enough time to photograph this delicious Mexican Lasagna for you! Guys, it took me 15-20 minutes to make. Then I popped it in the oven, and dinner was ready to eat by 4pm. Needless to say, we had an early dinner that day! And nobody was complaining about it! This dish would be perfect for a pot luck, or if you need to serve 8+ people, as the servings are hearty and very filling!
We garnished our Mexican Lasagna with sour cream, olives, tomatoes, and cilantro. I hope you get a chance to make this Mexican Lasagna recipe, I know you’ll love it!
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- 1 lb ground beef
- 2 cups onion, chopped
- 4 garlic cloves, minced
- 2 cups salsa I used half mild, half medium
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (16 oz) refried beans
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 packet taco seasoning
- 6 flour tortillas (10 inches)
- 3 cups Colby Jack cheese
- 2 cups crushed tortilla chips
- diced tomatoes
- sour cream
- In a large skillet over medium heat, cook the ground beef and onion until the meat is brown and no longer pink. Add the garlic. Stir. Cook for 1 minute more.
- Turn the heat to low. Add the salsa, black beans, refried beans, enchilada sauce, diced green chilies, and taco seasoning. Heat until warm.
- Preheat the oven to 375°F. Grease a 9" x 13" inch pan. Place 1 1/2 cups of the meat mixture in the pan. Spread to cover the bottom of the pan. Layer 2 tortillas over the meat mixture. Add a third of the remaining meat mixture over the tortillas and 1 cup of cheese. Repeat layers. Top with the remaining tortillas and meat mixture.
- Cover and bake for 30 minutes. Uncover. Top with remaining cheese and crushed tortilla chips. Bake for 10 minutes or until the cheese is melted.
- Garnish with olives, sour cream, guacamole, tomatoes, and cilantro if desired.