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READY IN 55 mins

Mexican Lasagna II

Read Reviews (161)

"This dish is a family favorite. It is best served with salsa and sour cream. It is also wonderful reheated in the microwave as leftovers." — AMYALD

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Original recipe makes 1 9x13 inch baking dish Change Servings

1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
2 (16 ounce) cans refried beans
4 (10 inch) flour tortillas

3 cups shredded Cheddar cheese
2 green onions, chopped
2 roma (plum) tomatoes, chopped

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Directions

Preheat oven to 375 degrees F (190 degrees C).
In large skillet over medium heat, cook beef until browned. Drain. Combine with taco seasoning and refried beans. Spread half of mixture in 9x13 inch baking dish. Top with two tortillas, trimming if necessary, and half of cheese. Repeat layers.
Bake 35 to 45 minutes until heated through and cheese is bubbly. Top with green onions and tomatoes. Let cool 5 minutes before serving.

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PREP 5 mins
COOK 45 mins
READY IN 55 mins

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YUM! Like most people, I added a few things to this recipe. I added a can of corn and a can of diced tomatoes w/ green chiles to the meat. Seasoned the meat with cumin, garlic powder, and chili powder along with adding the taco seasoning. Also added 2 layers of enchilada sauce and 1 layer of sour cream. Added black olives to the top layer. Reduced the beans to one can, but might try 2 next time. Definitely a keeper! Thanks!

—CookinBug

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Most Helpful Critical Review

Oct 09, 2009

Okay, but if you follow the recipe as is...too dry for us...could use more hamburger and if you add more stuff like others did, I'm sure it would be better...

—Nanjee

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214 Ratings

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Apr 15, 2007

Here is what I did- and its a keeper! I sauteed onion with the ground beef. Then added the taco mix, refried beans, one can rotel, and one can mexicorn. Layered tortillas with meat mixture and cheese, and then baked. Topped with onions, tomatoes, black olives, and avocado. Served with sour cream and salsa on the side! My family loved it!

—PEARGIGI

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Aug 17, 2007

Seems I'm no better than the rest. I aslo changed this one to meet my family's taste. I left out the beans. I added peperjack cheese to give it a little more spice. I baked it in a pie pan because the tortillas fit perfectly in it. I served it in wedges with lettuce, tomatoe, onions, and sour cream on top. The end result my family loved it. Thanks for a good idea.

—QUASINAUGHT

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Jun 14, 2007

I'm no different than most of everybody else who rated this, I changed up mine quite a bit. I actually used a lot of your reviews to come up with my own version. I browned my meat with some onion and about 5 cloves of chopped garlic (that was using restraint too!)added taco seasoning, small can of corn, 3/4 can of chopped tomatoes with green chilis would have added a can of green chilis alone but my 8 yr old wont do it. put tortillas on bottom of pan, added enchilada sauce on top, put a layer of meat mixture on then sliced mozzerella and shredded sharp cheddar and repeated with a final layer of cheese on top. It was really yummy and husband and child thought so too. 8yro had 3rds! Forgot to serve with sour cream and when we were done eating my hubby said it sure would have been good with some s.c. !! It isn't worthy of a 5 star rating though those are for exceptionally great dishes.

—COOKIN4FIVE05

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Oct 24, 2003

Good base recipe. I decreased the beans to one can. I also added a 1/4 cup layer of sour cream and 1/2 cup layer of picante sauce in the middle. It quickly disappeared at a teacher luncheon. Many came back for seconds.

—Deneen

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Apr 25, 2006

Ok I know you shouldn't make new dishes for guests, but I had to make this. It turned out so GOOD!!!! My husband and I can not wait to eat the leftovers. I followed the recipe, but I added more ingredients: I added slasa, black olives, canned diced tomatoes (instead of fresh), onions (instead of green onions), and mozerella cheese in addition to the cheddar. I will be making this again :)

—sbstclair

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Jan 21, 2007

This was easy and we enjoyed it. I did make a few changes, didn't use refried beans at all, instead used a can of undrained black beans, a can of drained Rotel tomatoes, and about 5 roasted/chopped green chilis. Also used 1/2 sharp cheddar and 1/2 pepper jack.

—Wilemon

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Nutrition

Calories
521 kcal
26%

Carbohydrates
41.8 g
13%

Cholesterol
91 mg
30%

Fat
22.4 g
34%

Fiber
7.4 g
30%

Protein
30.8 g
62%

Sodium
1129 mg
45%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Lasagna II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 521
Calories from Fat: 202

% Daily Value *
Total Fat 22.4g 34 %
Saturated Fat 12.2g 61 %
Cholesterol 91mg 30 %
Sodium 1129mg 45 %
** Potassium 568mg 16 %
Total Carbohydrates 41.8g 13 %
Dietary Fiber 7.4g 30 %
Protein 30.8g 62 %
** Sugars 1.7g
Vitamin A 12 %
Vitamin C 16 %
Calcium 50 %
Iron 44 %
** Thiamin 27 %
** Niacin 71 %
** Vitamin B6 22 %
** Magnesium 25 %
** Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.