Mexican Lasagna

Triple layers of soft tortillas, seasoned beef and beans, and melty Mexican cheese! This incredible lasagna is quick, easy, and the ultimate crowd-pleaser.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword easy lasagna recipe, mexican lasagna, tortillas

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 914kcal

Author Robin Miller

Ingredients

1 pound lean ground beef
1/2 cup chopped yellow onion
2 cloves garlic minced
1 packet taco seasoning 2 teaspoons
10- ounce can Rotel tomatoes or 14.5-ounce can diced tomatoes of choice
15- ounce can pink beans or beans of choice, rinsed and drained
1/3 cup water
9-12 flour tortillas regular or gluten-free, or corn tortillas (12 fajita-size tortillas or 9 burrito-size tortillas)
5 cups shredded Mexican cheese blend or a blend of mozzarella, cheddar, and pepper jack, or Monterey jack

For Serving

Chopped green onions
Chopped fresh cilantro
Hot sauce

Instructions

Preheat the oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray or brush with olive oil.
Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. Add the onion and garlic and cook for 3 minutes, until soft.
Add the taco seasoning and stir to coat. Add the tomatoes (with the juice from the can), beans, and water and bring to a simmer. Reduce the heat to medium-low and simmer for 5 minutes. Remove the pan from the heat.
Arrange 1/3 of the tortillas in the prepared pan, overlapping slightly and tearing as needed to cover the bottom (the size of your tortillas will determine how many to need to cover the bottom and 2 middle layers).
Top the tortillas with 1/3 of the beef mixture. Top with 1 1/2 cups of the cheese. Repeat layers - tortillas, beef mixture, cheese - two more times, ending with the last 2 cups of the cheese.
Cover with foil and bake for 30 minutes (spray the foil with cooking spray to prevent the cheese from sticking). Uncover and bake for 5 to 10 more minutes, until the cheese is melted and bubbly.
Let stand for 10 minutes before slicing. Top with green onions and cilantro and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

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