Mexican Lasagna II

Mexican Lasagna II

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"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."
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55 m servings 521 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1129 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake 35 to 45 minutes until heated through and cheese is bubbly. Top with green onions and tomatoes. Let cool 5 minutes before serving.


  1. 237 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

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Least positive

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 ...

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 an...

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 becau...

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 on...

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...

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. ...

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/cho...

yummy! I love how the tortillas become noodle-like when baked (hence "lasagna"). This recipe's pretty versatile; I like to add jalapenos. Also, reheats well in the microwave.

This was pretty good. I did jazz it up a bit. I added half of a chopped onion and about 3 cloves chopped garlic to my ground beef, then added the taco seasoning. I also made a package of lipt...

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