Yields: 8 Servings Prep: 15 Mins Cook: 25 Mins

A classic Italian dish gone Mexican, with the use of enchilada sauce and salsa. 

Mexican Lasagna



  1. Preheat oven to 350F. In large skillet, heat oil over medium heat and cook onion and garlic 4 minutes or until softened. Add ground beef and cook 4 minutes or until browned. Stir in taco seasoning and 1/4 cup water. Cook 2 minutes or until sauce thickens.
  2. In a microwave or small saucepan, heat refried beans and stir in remaining 1/4 cup water to thin slightly.
  3. Cut one tortilla in half and fit cut ends at either end of 9x13-inch baking dish. Arrange two tortillas, slightly overlapping, to cover bottom. Layer 1/3 refried beans, 1/3 meat mixture and 1 can enchilada sauce. Repeat to make second layer.
  4. Repeat to make a third layer using salsa instead of enchilada sauce. Sprinkle with cheese.
  5. Bake 20 minutes or until lasagna is bubbling and cheese is melted. Let stand 5 minutes before cutting.

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