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Mexican Lasagna on plate with a fork cutting into the food.
5 from 1 vote

Mexican Lasagna

An easy Mexican style dinner that tastes delicious! 
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 12 servings


  • 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


  • olives
  • diced tomatoes
  • avocado
  • sour cream
  • cilantro


  • 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. 


Recipe Source: adapted from Taste of Home.


Calories: 526kcal (26%), Carbohydrates: 43g (14%), Protein: 24g (48%), Fat: 28g (43%), Saturated Fat: 12g (60%), Cholesterol: 69mg (23%), Sodium: 1330mg (55%), Potassium: 551mg (16%), Fiber: 7g (28%), Sugar: 5g (6%), Vitamin A: 1005IU (20%), Vitamin C: 9.2mg (11%), Calcium: 383mg (38%), Iron: 3.7mg (21%)