Easy Mexican Lasagna

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"As easy as tacos, but more interesting! Everyone always asks for the recipe."
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1 h 8 servings yields 1 9x13 pan
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Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 F (175 C).
  2. Combine rice, water, and cinnamon sticks in medium saucepan. Bring to a boil, then reduce heat and simmer 20 minutes (according to package directions-- longer if brown rice).
  3. Meanwhile, sauté onion in olive oil in a large skillet over medium heat until onion is slightly soft. Add ground meat and brown.
  4. Add taco seasoning packet, following package directions with adding additional water. When sauce is thickened, add tomato paste and salsa. Mix together over low heat.
  5. Remove cinnamon sticks from cooked rice and fluff with fork.
  6. Add black beans, corn, cooked rice, and sour cream or plain yogurt to the skillet. Mix.
  7. Spray 9x13 pan with cooking spray.
  8. Put a little of the meat mixture in the bottom of the pan.
  9. Place a layer of tortillas in the pan, cutting or tearing to fill the spaces.
  10. Top with 1/3 of the meat mixture, and spread out with spatula.
  11. Sprinkle 1/4 of the cheese over the meat mixture.
  12. Repeat the tortilla, meat mixture, and cheese layer.
  13. Repeat again, topping with remaining half of the cheese.
  14. Cover pan with aluminum foil and bake 30 minutes. Remove foil for the last 5 minutes to melt the cheese on top.
  15. Serve with plain yogurt and salsa (optional).
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Very easy recipe to follow...it always turns out perfectly. And super yummy. For a lower glycemic version, I sometimes substitute quinoa for the rice.