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Mexican Lasagna

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Mexican Lasagna
2008-07-25 Main Dish
4 77

This lasagna recipe layers seasoned ground beef with flour tortillas, refried beans, sour cream and cheddar and Mexican cheeses.

  • Servings: 4-6


1½ lb Lean Ground Beef
6 Flour Tortillas, size depends on baking dish size
1 pkg Beef Taco Seasoning
1 can Fat Free Refried Beans
1× 8oz Container Sour Cream
1× 12oz pkg Shredded Cheddar Cheese
1× 12oz Mexican Style Shredded Cheese


Brown beef in skillet, add taco seasoning, do not drain fat. Heat refried beans for spreading ease. In a deep casserole pan, place 2 tortilla shells on bottom. Evenly spread 1/2 cooked meat and generous portions of Mexican style cheese and cheddar cheese, cover with 2 tortilla shells. On top of tortilla shells, spread thick layer of refried beans topped with entire contents on sour cream. Cover with 2 tortilla shells. Top layer should be remainder of beef and Mexican style cheese mixed with cheddar cheese. Bake at 375 for 40 minutes, remove from oven and sprinkle handful of cheddar cheese on top, bake for 5 more minutes.

Helpful Tips:

This dish is also good when reheated and topped with salsa. For ease in serving, lightly grease or butter serving dish. Middle layer can also be used for miscellaneous condiments such as jalapenos peppers, olives, tomatoes etc. I've been making this for years, unsure about exact measurements on some ingredients, individual taste and preference will work. Draining the meat will cause dish to be dry.