Yields: 4 Servings Prep: 10 Mins Cook: 25 Mins

A classic Italian dish with an authenic Mexican twist from Ortega.

Mexican Lasagna



1 pound lean ground beef
3/4 cup water

1 packet (1.25 ounces) ORTEGA Taco Seasoning Mix

3/4 cup (3 ounces) shredded mozzarella cheese

1/3 cup nacho cheese sauce

4 (8-inch) ORTEGA Soft Flour Tortillas

1/3 cup ORTEGA Enchilada Sauce

ORTEGA Sliced Jalapenos, ORTEGA Fire-Roasted Diced Green Chiles, ORTEGA Salsa, B&G Sliced Black Olives, diced tomatoes, sliced green onions, sour cream


Preheat oven to 350F. Brown beef in medium skillet over medium heat. Drain excess fat and discard.

Stir in water and taco seasoning mix. Cook and stir until thickened. Remove from heat. Add one-half of mozzarella cheese and one-half of nacho cheese sauce to meat mixture; mix well.

Place 1 tortilla into non-greased 9-inch pie plate. Layer one-third of meat mixture on top. Spread one-quarter enchilada sauce onto meat layer. Repeat 2 more times. Spread remaining cheese, cheese sauce and enchilada sauce on top of lasagna.

Bake, uncovered 15 minutes on center rack. Remove from oven. Cut into wedges. Serve with desired toppings.
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